Meanwhile, melt the coconut oil and peanut butter in a small saucepan over low heat. Set aside as soon as the mixture is liquid, do not overheat it as it may burn the rest of the ingredients.
Mix the dry ingredients in a large bowl (coconut flour, cacao powder, baking powder, chocolate chips). Stir well.
Slowly incorporate the chia seed pudding, melted coconut oil/peanut butter mixture, maple syrup and yogurt into the dry the ingredients. Stir well.
Grease a regular sized cake pan and pour the cake preparation, spread evenly.
Transfer to the oven and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
Frosting: I used this recipe for Sweet Potato Chocolate Frosting
Every oven is different, baking times may vary. I used a 10 inch (diameter) round cake pan.
For the paleo version, use coconut yogurt.
For the plant-based version, use either coconut or soy yogurt.
Please note that the nutrition information is a rough estimate, without frosting or any other topping. For nutrition information regarding the frosting used for this recipe, please click here.