Preheat the oven and prepare the pan:

Preheat your oven to 325°F (163°C). Lightly spray and flour your cake pan (a 13 x 9-inch pan works best). You can also make cupcakes, a bundt cake, or two round cakes, depending on your preference.

Prepare the dry ingredients:

In a large bowl, combine the cake flour, instant chocolate pudding mix, salt, baking powder, and baking soda. Set this mixture aside.

Prepare the wet ingredients:

In a medium bowl, combine the hot brewed coffee and unsweetened cocoa powder. Stir until the cocoa powder dissolves completely. Then, add the fat-free milk and vanilla extract, and set this aside.

Mix the wet and dry ingredients:

In a stand mixer (or using a hand mixer), beat the sugar and avocado oil on low speed until well combined. Add the apple sauce and mix it through. Add the whole egg and egg whites, mixing until fully incorporated.

Combine the wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the wet cocoa mixture. Mix gently between additions until everything is fully combined. Lastly, add the Greek yogurt and stir just to combine.

Bake the cake:

Pour the batter into the prepared cake pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. For cupcakes, bake for 25-30 minutes.

Cool and serve:

Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, serve as is, or drizzle with chocolate syrup and top with fresh raspberries for an extra touch of elegance.