Gluten Free & Vegan Fudgy Chocolate Cake

Preheat your oven to 350°F and grease an 8 inch square pan. In a large bowl, combine the flour, baking powder, salt (xanthan gum if needed), sugars, and cacao powder until well mixed. In a saucepan, add your almond milk on medium heat. Once it reaches a simmer, remove from the heat and stir in your apple cider vinegar, avocado oil, and vanilla extract (mix until combined). Slowly whisk your wet ingredients into your dry ingredients until smooth. Pour into the baking dish and bake for 50 minutes or until a toothpick comes out clean. Take out of oven and let cool completely.

For the ganache: Bring the almond milk to a simmer on the stove and then pour it on top of the chocolate chips (in a large heat safe bowl). Whisk continuously until the ganache is glossy and all the chips have melted. Once the cake is fully cooled and on a cooling rack, place some parchment under the rack and then pour the warm ganache over the cake. Sprinkle the peanuts over the top (optional). Allow cake to cool for another few hours until the ganache is fully set.