Preheat oven to 350°.
Grease two 4" cake pans with a bit of coconut oil and set aside.
In a large bowl, combine flour and baking soda; set aside.
Melt coconut oil in a saucepan over low-medium heat.
While coconut oil is melting, whisk egg, honey, pumpkin, applesauce, peanut butter, and vanilla together in a large bowl using an electric mixer. Last, stir in the melted coconut oil.
Fold the wet ingredients into the dry and stir to combine.
Pour batter evenly into the two pans, pounding them on the countertop a few times to the batter lays flat. Place the cake pans on a baking sheet and the baking sheet in the oven.
Bake cakes for 20-30 minutes**, or until a toothpick comes out clean or mostly clean.
Let the cakes sit in the pans for 10 minutes before running a knife along the edges and flipping them over onto a cooling rack. Wait until cakes are completely cool before icing.