Gluten Free Vegan Chocolate Fudge Peanut Butter Cake

Chocolate Fudge Peanut Butter cake has been a Thanksgiving tradition for my family for many years.  It is originally something like this.

However, we're vegan now and my nephew is celiac so we have to be a little creative sometimes.  For a special tradition like this, I am less concerned about "healthiness" than simulating the flavors we remember.  I'm happy to say that everyone was very satisfied with our results.

Ingredients;
Cake
1 Betty Crocker Gluten Free chocolate fudge cake mix (for a 9"x 9" cake)
1/2 cup water
1/2 cup (1 stick) vegan butter, softened
1 can of aquafaba - the juice from a can of chickpeas.  IMPORTANT:  Use the low salt kind!
1/2 ripe avocado

Topping
1 1/2 cup creamy peanut butter
1/2 cup (1 stick) vegan butter
1/4 cup powdered cocoa
1/2 lb powdered sugar (half a box)
1/2 tsp salt
1 tsp vanilla

Cake directions
1) Heat the oven to 350 degrees F.  Grease the bottom only of the pan.
2) Beat the cake mix, water, vegan butter, aquafaba, and avocado for 2 minutes.  Pour into pan.
3) Bake as directed, below, or until a toothpick inserted in the center comes out clean.

• 8x8" - 44-49 minutes
• 9x9" 38-43 minutes
• 8" or 9" round 43-48 minutes

4) Remove from oven but do not remove the cake from the pan.  Spread the peanut butter over the warm cake.

Topping directions
5) Spread the peanut butter over the warm cake.
6) Sift the cocoa powder, powdered sugar, and salt together so there aren't any lumps.
7) Melt the stick of vegan butter.  Add the sugar/cocoa mixture and vanilla to the melted butter.  Stir until completely mixed chocolate fudge.
8) Pour the fudge over the peanut butter.
9) Best if you wait an hour before serving so the fudge can set