Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with nonstick cooking spray.
Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract.
Slowly whisk in flour mixture until combined. Stir in 1 cup mini chocolate chips. Pour batter into prepared bundt cake pan.
Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool cake in pan for 15 minutes. Invert cake onto cooling rack and cool completely.
To make peanut butter glaze, blend together powdered sugar, peanut butter, coconut milk and vanilla. Stir until smooth and creamy.
Pour glaze over cooled cake, letting it drizzle down sides of cake. Sprinkle 1/4 cup mini chocolate chips on top. Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/07/gluten-free-vegan-chocolate-peanut.html