Preheat oven to 350 degrees.
Line a square baking pan with parchment paper.
In a small bowl mix the apple cider vinegar with the goat milk.
In a medium bowl whisk the baking powder, salt and gluten free flour blend.
In a stand mixer beat the vegan “butter”, chocolate peanut butter spread with the brown sugar.
Add the eggs and continue beating, scraping sides of bowl.
Alternately add the goat milk and the dry ingredients to the batter and beat until smooth.
Pour batter into lined square baking pan.
Bake in oven for 30-35 minutes.
Remove and cool.