Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper, with an overhang on both sides.
In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, cinnamon, baking soda, and salt.
Add the organic canola oil, coconut milk, coconut milk yogurt, apple cider vinegar, and vanilla extract. Stir well to combine.
Add ½ cup of PASCHA chocolate chips and stir well.
Spread the batter into the prepared pan. Bake at 350 degrees for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely. Once cool, use the parchment paper to lift the cake out of the pan and move it to a flat surface.
Use a 2½ inch biscuit cutter to cut out circles from the cake. You should get 8 circles.
Before serving, set the ice cream out so that it softens slightly. Microwave the remaining ½ cup of PASCHA Chocolate chips for one minute, then stir. Microwave on 15 second intervals until all melted, then stir until smooth.
Before serving, assemble the dessert: Place one circle of cake on each plate, then top with vanilla ice cream, then top with another circle of cake. Drizzle the hot chocolate sauce on top.