Mix first 5 dry ingredients in medium bowl, set aside.
In a larger bowl, mix coconut oil and vanilla extract, then slowly beat in the peanut butter.
Mix the almond milk with the coconut oil-vanilla-PB mixture. Gradually mix dry mixture into wet mixture. Mix batter until smooth.
Pour batter into 2 springform or cake pans and bake for 30 minutes. Insert toothpick and ensure it comes out clean. While cakes are cooling, prepare the frosting.
Frosting
Cream together softened vegan butter, peanut butter and vanilla extract.
Beat mixture together with powdered sugar until creamy. You will want to add the powdered sugar gradually or your kitchen will be covered with it. You also may want to add a couple splashes of the almond milk to ensure frosting is smooth.
Frost the first cake, then spread a layer of the jelly, top with the second cake and repeat the frosting & jelly. Frost the sides.