Vegan chocolate chip peanut butter cake!

2 1/4 CUPS ALL PURPOSE FLOUR

1 1/2 CUPS BROWN SUGAR

1 CUP ALL NATURAL CRUNCHY PEANUT BUTTER

1/2 CUP EARTH BALANCE BUTTERY SPREAD

1 GM SEA SALT

2 TBSP GROUNDFLAXSEED

1 CUP HAZELNUT MILK

2 TSP BAKING POWDER

1/2 TSP BAKING SODA

2 TSPS VANILLA

1/2 CUP VEGAN CHOCOLATE CHIPS

PREHEAT OVEN TO 350. gREASE 10X10 PAN. COMBINE FLOUR

BROWN SUGAR, PEANUT BUTTER, BUTTER (COLD) AND SALT. THIS WILL CREATE CRUMBS, SAVE 1 CUP FOR TOPPOING. IN ANOTHER BOWL WISK FLAXSEED AND 1/2 CUP OF EATER UNTIL FROTHY. ADD HAZELNUT MILK, BAKING POWDER, BAKING SODA AND VANILLA TO CRUMB MIXTURE, STIR BUT DONTDON'T OVER WORK. TRANSFER TO PAN AND SPRING REMAINING CRUMBS AND VEGAN CHOC CHIPS ON TOP! BAKE FOR 25-30 MIN