1Preheat your oven to 175 degrees Celsius and line a cake tin with baking paper.
2In a mixing bowl sift the flour and cacao together. Add in the baking powder.
3In a separate bowl mix the nut milk, apple cider vinegar maple syrup.
4Fold the wet ingredients in the dry ingredients using a spatula and add the coconut oil a little at a time stirring.
5Then add the melted dark chocolate and a pinch of salt and fold gently.
6Place in the cake tin and cook for 45 minutes at 175 degrees Celsius.
7Leave to cool while you make the peanut butter icing.
8In a bowl or blender mix the peanut butter, maple syrup and nut milk.