6 tablespoons Coconut Sugar
2 tablespoons Butter-infused Coconut Oil* (melted)
1⁄4 cup vanilla dairy-free yogurt (I used SoDelicious)
3⁄4 cups Bob's Red Mill Gluten-free 1:1 Baking flour (or sub all-purpose flour)
1⁄8 teaspoon fine sea salt
1⁄4 teaspoon Baking Powder
2 tablespoons Butter-infused Coconut Oil* (for the frosting)
2 tablespoons Peanut Butter (for the frosting)
1 1⁄2 tablespoon dark cocoa powder (for the frosting)
1 cup Powdered Sugar (for the frosting)
1 tablespoon chocolate cashewmilk (for the frosting, or sub regular milk)