Step 1

Preheat oven to 350F. Line an 8″ round or rectangular cake pan with parchment paper. Set aside

Step 2

In a small mixing bowl sift together the dry ingredients (including sugar).

Step 3

In a large bowl combine the peanut butter, vinegar, vanilla extract, and hot water. Whisk together until the peanut butter is fully dissolved in the hot water.

Step 4

Add the sifted dry ingredients to the wet ingredients and using a whisk, mix until fully combined and smooth.

Step 5

Transfer the cake batter to your prepared cake pan and with a small offset knife or spatula smooth out evenly.

Step 6

Bake in the fully pre-heated oven at 350F for about 30  minutes, until the cake top is bouncy to the touch and an inserted toothpick comes out clean with just a few moist cake crumbs stuck to it.

Step 7

Remove the vegan chocolate cake from the oven and allow for it to cool on a cooling rack for 10-15 minutes before removing it from the cake pan. Cool cake completely on the wire rack before frosting.

Step 8

Add the room temperature vegan butter (soft but not melted), peanut butter, vanilla extract, and a pinch of salt to a mixing bowl, and with an electric hand mixer mix until combined.

Step 9

At a low speed add the powdered sugar. Once all the powdered sugar has been added, increase the speed of your mixer and mix until light and fluffy (around 2-3 minutes)