Preheat the Oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them lightly with vegetable oil.

Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, coconut sugar, baking soda, and salt.

Combine Wet Ingredients: In another bowl, whisk together almond milk, vegetable oil, and vanilla extract until well combined.

Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring until just combined.

Add Peanut Butter and Sweetener: Gently fold in the peanut butter and maple syrup until evenly distributed.

Add Chocolate Chips: Carefully fold in the vegan chocolate chips.

Transfer to Pan: Divide the batter evenly between the prepared cake pans.

Bake: Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Assemble: Once completely cool, layer the cakes with vegan caramel sauce and drizzle peanut butter on top, sprinkling some additional vegan chocolate chips for added flavor.