Vegan Chocolate Cake

Preheat the oven to 350F (175C). Grease a 9-inch (23 cm) springform pan with detachable walls.

Mix the flour with the brown sugar, cocoa, and baking soda.

In a separate bowl, mix the soy milk with the oil.

Slowly pour the wet ingredients over the dry ones while mixing with a hand mixer.

Once incorporated, add the vinegar and mix some more.

Blend the avocado in a blender (or mash it very well with a fork). Pour it over the batter and mix well.

Pour the batter into the pan and bake for about 30 minutes.

Chocolate glaze:

Combine all the glaze ingredients and melt them in a bain-marie: fill a small pot with water and bring it to a boil, set a glass or metal bowl on top, add the ingredients to the bowl, and stir slowly until melted.

Check the cake after 30 minutes with a toothpick. If it comes out clean, the cake is ready. Remove it from the oven and the pan, pour over the chocolate glaze, and top with chopped peanuts.