Preheat the oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray.
To a large bowl, add the pastry flour, cornstarch, baking powder, baking soda and salt and whisk very well.
To a another bowl, add the syrup, almond butter, almond milk and vanilla and whisk until smooth.
Slowly pour the wet ingredients over the dry and gently and slowly whisk just until smooth, about 10 seconds. You don’t want a lumpy batter but you don’t want to overmix it either. The batter should be smooth and pourable.
Pour the batter into the dish and smooth out the top with the back of a spoon and jiggle it side to side to flatten out the top.
Bake for 25 minutes or until a toothpick comes out totally clean. Cool the cake a minimum of 1 hour before adding the frosting. The cake must finish cooling before adding it or the frosting will melt all on the sides into the pan. Also, the cake will finish cooking, so don’t cut into the cake until it has completely cooled. I like to wait 1 1/2 hours.
To make the frosting, add the chocolate chips and milk to a microwave-safe bowl. Place the bowl in the microwave and heat for 30 seconds or so. Whisk the chocolate until it's 100% melted and smooth. Place in the freezer for about 15 minutes until it is just thickened and firm, but soft enough still to spread as a frosting on top of the cooled cake. I prefer this method over just pouring the melted chocolate directly on top. It creates a beautiful presentation.