Chocolate Peanut Butter Sheet Cake 50 Min

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan and line the bottom with parchment paper.
2. In a large bowl, sift together the flour, coconut sugar, cocoa powder, baking soda, and salt. Whisk until uniform and clump-free.
3. Add the eggs, Greek yogurt, almond milk, melted oil, and vanilla. Mix on medium speed until combined.
4. Slowly pour in the hot coffee, stirring by hand until the batter is smooth and glossy.
5. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. While the cake cools completely on a wire rack, beat the cream cheese and peanut butter until smooth.
7. Blend in the maple syrup and vanilla. Add heavy cream one tablespoon at a time until the frosting is spreadable.
8. Slather the frosting evenly over the cooled cake.