Deep Chocolate Vegan Cake

Preheat the oven to 350°F (175°C) and lightly oil a 9-inch round cake pan or line it with parchment paper.

Whisk together the unbleached white flour, unsweetened cocoa powder, baking soda, and salt in a large mixing bowl.

In another bowl, combine the sugar, vegetable oil, and vanilla extract, stirring until well blended.

Pour the wet mixture into the dry ingredients and stir gently to combine, being careful not to overmix.

Add the cold water or chilled brewed coffee and cider vinegar to the batter, stirring just until the mixture is smooth and fully incorporated; the batter will be thin.

Pour the batter into the prepared pan and bake for 30–35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

While the cake cools, prepare the frosting by melting the unsweetened chocolate in a heatproof bowl set over hot (not boiling) water, stirring until smooth.

Whisk the melted chocolate together with the peanut butter, water (3–4 tablespoons), and vanilla extract until well combined.

Sift the confectioners' sugar into the chocolate-peanut butter mixture and stir until the frosting is thick, smooth, and spreadable; add additional water if needed for the desired consistency.

Once the cake has cooled completely, spread the chocolate-peanut butter frosting evenly over the top and sides using a spatula or knife.

Allow the frosting to set for 10–15 minutes before slicing and serving.