Preheat the oven to 350*F
Prepare a square 9x9 baking dish by spraying the bottom and sides with nonstick cooking spray. Place a square piece of parchment paper in the bottom to ensure the cake doesn't stick.
In a medium sized bowl, whisk together the almond flour, baking soda, and cinnamon. Set aside.
In the bowl of a standing mixer, combine the non-dairy milk, coconut oil, cashew butter, vanilla, maple syrup, and applesauce. Mix thoroughly.
Add in the dry ingredients, and use a spatula to combine.
Stir in the chocolate chips.
Pour the mixture into the prepared baking dish.
Bake for 15-17 minutes, or until inserted toothpick comes out clean.
Cover and store on the counter for up to 3 days, or in the fridge for up to a week.