Preheat oven to 325 degrees.
Grease and flour a bundt pan.
Sprinkle the peanuts in bottom of pan.
In a standing mixer cream the vegan “butter” and the peanut butter until smooth.
Add the eggs, then goat milk and vanilla and beat again until smooth.
In a small bowl whisk the gluten free flour, sugar, baking powder and salt.
Add dry ingredients and beat again until smooth.
Spread cake batter into bundt pan.
Bake for about 55-60 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool on a cooling rack for about 15 minutes.
Invert pan and remove cake and let it continue cooling on rack for another hour.
Once cake is cool make chocolate ganache.
In a small saucepan on low heat add the chocolate chips and coconut oil.
Stir until all is melted.
Pour ganache over cake.