Preheat oven to 350F (175C). Grease a 9-inch/ 23cm pan with detachable walls.

Mix flour with brown sugar, cocoa, and baking soda.

In a separate bowl, mix soy milk with oil.

Pour wet ingredients over the dry ones, slowly, while mixing using a hand-mixer.

When incorporated, add vinegar. Mix some more.

Blend avocado in a blender (or mash it very well with a fork). Pour it over the batter and mix well.

Pour the composition into the pan and bake for ~30 minutes.

Mix all ingredients together and melt them at bain-marie. This means you'll fill a small pot with water and bring it to a boil. Add a glass or metal bowl on top of it. Add the ingredients in the top bowl and mix slowly until melted.

Check the cake after 30 minutes with a toothpick. If the toothpick comes out clean, it's ready. Get it out of the oven and the pan. Pour the chocolate glaze and top with chopped peanuts.