Directions for the cake:

Preheat the oven to 350 degrees. Lightly spray a 9x13 inch baking pan with baking spray.

Sift together the flour, sugar, cocoa powder, baking soda and salt. Whisk the mixture until evenly combined. Make 1 large well in the center of the cake, and 2 small wells on either side of the large one. Pour the oil into the large well, the vanilla into one of the small wells, and the vinegar into the other small well. Pour the coffee evenly over everything in the bowl.

With an electric mixer blend the entire mixture until just combined. Stir in chocolate morsels. Pour into baking pan and spread evenly.

Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack about 2 hours.

Dairy-Free Peanut Butter Icing

Directions for the icing

Cream together the peanut butter and plant butter with an electric mixer fitted with the paddle or whisk attachment.

Add the vanilla and 1 cup of the powdered sugar and mix. Once the sugar is mostly mixed in, turn up the speed until it's fully incorporated. Add the remaining powdered sugar. Again, slowly mix until smooth and creamy.

If not firm enough add an additional 1/4 cup of sifted powdered sugar or if too thick whisk in the non-dairy milk one tablespoon at a time, if needed, until the frosting is light and fluffy.

Refrigerate until ready to serve.