Vegan Chocolate Snack Cake (gluten-free)

Preheat the oven to 350℉ and line a 8x8 baking dish with parchment paper.
In a large bowl, mash the bananas. Then, add the applesauce, coconut sugar, maple syrup, non-dairy plain yogurt and vanilla extract. Whisk until combined.
2 bananas, ¼ cup applesauce, ½ cup coconut sugar, ¼ cup maple syrup, 2 tablespoons non-dairy plain yogurt, 1 ½ teaspoons vanilla extract
Use a spatula to fold in the almond flour, cornstarch, cocoa powder, baking powder, baking soda and salt. Stir just a few times. Slowly add the hot water and mix until a runny batter forms.
2 cups almond flour, ½ cup cornstarch, 1 cup cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, ¾ cup hot water
Pour the batter into the lined baking dish. Bake for about 45 minutes, or until a toothpick in the center comes out clean (some crumbs on the toothpick are okay, but it shouldn't be wet. If it's wet, it needs to bake a little longer).
Remove the cake from the oven and let it sit in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
To make the frosting, add the vegan chocolate chips to the microwave and heat in 30 second increments until completely melted.
½ cup vegan chocolate chips
Add the non-dairy plain yogurt and chocolate protein powder to the bowl and whisk until combined. Place in the fridge to thicken, if needed.
½ cup non-dairy plain yogurt, ¼ cup chocolate protein powder
Use a spatula to frost the cake, cut into squares, and enjoy!