1.5 cups all purpose flour (gluten free works well, so does oat flour)
1 cup white sugar
1/2 cup cocoa powder
1 t. baking soda
1/2 t. salt
1/3 c. canola oil
1 t. white vinegar
1 t. vanilla
1 c. water
1/2 c. dairy free chocolate chips Preheat oven to 350 degrees F. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into square cake pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool.
For Peanut Butter Chocolate sauce:
Microwave 1 cup dairy free chocolate chips for one minute, stir. Microwave at ten second intervals, stirring in between until smooth. Stir in two tablespoons creamy peanut butter. Drizzle over cake with a spoon in a pretty pattern. Enjoy!