Mix the dry ingredients together, followed by the wet, whisked ingredients. This recipe uses 1/2 tsp instant espresso powder mixed into 1/4 cup of boiling hot water.  The espresso really elevates that chocolate flavor!

1. Preheat the oven to 350 F and line an 8 x 8″ baking pan with parchment paper. In one large mixing bowl, sift together the flour, cocoa powder, baking soda and baking powder, and salt.
2. In another mixing bowl, whisk together the egg and avocado oil for 10 seconds before adding the vanilla, Greek yogurt, and maple syrup and whisking until combined. Stir together the boiling water and espresso powder.
3. Add half of the dry ingredients to the wet, followed by the nut milk, and then the remaining dry, and then the hot water with the espresso powder. Stir together JUST until combined.  It’s important that you only JUST mix the batter until combined; you don’t want to overmix this one! Empty the batter into the prepared pan and bake for 21-23 minutes, or until a toothpick inserted in the middle comes out clean. Remove the pan from the oven and allow to cool completely while preparing the frosting.
4. Make the frosting. Using a stand mixer fitted with the paddle attachment or by using a big spoon by hand, mix together the yogurt, peanut butter, cream cheese, maple syrup and vanilla until smooth. Spread the frosting over the cooled cake with a spatula. Serve immediately!

Leftover cake should be stored in the refrigerator for 3-4 days in an airtight container; it can be kept at room temperature for up to 24 hours.