preheat your oven to the desired temperature (usually 350°f or 175°c). grease and flour a cake pan. in a large bowl, combine the cocoa powder, almond flour, gluten-free baking flour, baking powder and baking soda.

in a separate bowl, make your flax eggs by mixing 2 tbsp of flax meal with 6 tbsp of water. let it sit for a few minutes until it thickens. add the flax eggs, prepared coffee, dairy-free yogurt, mashed overripe banana, apple cider vinegar, maple syrup, and vanilla extract to the dry ingredients. mix until everything is well combined.

gently fold in the dairy-free dark chocolate chips. pour the cake batter into the prepared cake pan and bake it in the preheated oven until a toothpick or cake tester comes out clean. this should take approximately 25 minutes, but the exact time may vary depending on your oven and cake pan size. (whether it's 8x8 or 9u0022, which is what i used).

while the cake is baking, prepare your homemade candy by melting 1 cup of dark chocolate chips with 1 tbsp of coconut oil. you can melt them in a microwave or over a double boiler. once melted, let it cool slightly. prepare the peanut butter filling by mixing runny peanut butter, maple syrup, vanilla extract, and 2 tbsp of coconut oil.

when the cake has cooled completely, you can start assembling your cake. add the store-bought frosting combined with melted chocolate and then place the candy on top. this cake is best served right away and should not be stored warmer than room temp because the candy will melt.