How Is This So Moist Chocolate Cake w/Peanut Butter Glaze

Cake:
1 1/4 cups oat flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
1 cup warm water
1 tsp real vanilla extract
2 Tbsp vegetable oil
1 tsp apple cider vinegar

Peanut Butter Glaze:
1/3 cup real maple syrup
2 tbsp canola oil
2 tbsp soy milk
2 tbsp creamy 100% natural peanut butter
2 tbsp unsweetened cocoa powder
2 tsp real vanilla extract

This is from Bethenny Frankel's Book The Skinnygirl DISH
Cake:
1. Preheat oven to 350. Put all of the ingredients in a bowl & stir until combined.
2. Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done. However, I like my cake a little bit underdone and gooey. If some moist crumbs cling to your toothpick, you can consider it done.
3. Let the cake cool completely, then top with Peanut Butter Glaze. Slice & Serve

Peanut Butter Glaze:
Combine all of the ingredients in a bowl and mix with a hand blender. Be careful of spattering with this recipe. Spread the glaze on the cake. (To make the glaze thicker refrigerate it for a least 30 minutes)

Number of Servings: 12

Recipe submitted by SparkPeople user LILLORI.