Vegan Chocolate Peanut Butter Cake

• 3/4 cups All-purpose Flour
• 1/4 cups Cocoa Powder (I Use Ghirardelli Brand)
• 3/4 cups Sugar
• 1/2 teaspoons Salt
• 3/4 teaspoons Baking Soda
• 1/3 teaspoons Baking Powder
• 3/4 cups Soy Milk (I Use Silk Brand)
• 1-1/2 Tablespoon Agave (I Use Madhava Light Organic)
• _____
• FOR THE PEANUT BUTTER FROSTING:
• 4 Tablespoons Vegan Margarine (I Use Earth Balance Brand)
• 1 cup Confectioners Sugar
• 1 cup Peanut Butter (I Use Jif Crunchy)
• 1 Tablespoon Soy Milk
• _____
• FOR THE CHOCOLATE DRIZZLE:
• 1/3 cups Soy Milk
• 1/4 cups Vegan Margarine
• 4-1/2 ounces, weight Dark Chocolate

1. Combine flour, cocoa powder, granulated sugar, salt, baking soda, baking powder, soy milk, and agave. Butter and flour your cake pan, pour the batter in and then bake at 375F for about 30 minutes. Once the time's up, take the cake out of the oven, remove it from the pan and place onto a cooling rack.
2. For the peanut butter frosting, combine vegan margarine, confectioner's sugar, crunchy or smooth peanut butter, and soy milk. Mix it all together and smooth it on top of your cake once the cake has cooled.
3. In order to create a yummy chocolate drizzle for the top of the cake, I take the soy milk and vegan margarine and melt them down in a microwave safe bowl. Once the margarine is completely melted, I remove it from the microwave and slowly add in the chocolate while I stir until it is all combined. I then drizzle it over the entire cake. Once cool, it hardens to create a bit of a smooth chocolate shell.

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Taken from tastykitchen.com/recipes/desserts/vegan-chocolate-peanut-butter-cake/ (may not work)