Ingredients for cake

2 2⁄3 cups chickpea flour

1/3 cup coconut flour

3 eggs

1 1⁄2 cups coconut palm sugar

1 cup unsweetened cocoa powder

1 3⁄4 teaspoons baking soda

1 teaspoon salt
1 (13.5-ounce) can full fat coconut milk

1/2 cup hot (not boiling) water

1/2 cup virgin coconut oil, melted

2 teaspoons vanilla extract

Ingredients for frosting

1 1⁄3 cups virgin coconut oil (solid, not melted) or vegan butter (softened)

2/3 cup maple syrup or honey

2/3 cup unsweetened cocoa powder

1 tablespoon non dairy milk, plus more, if needed

Instructions

Preheat oven to 350oF. Oil or spray the bottom and sides of two 9-inch round cake pans (with two- inch sides).

In a large bowl, whisk together the chickpea flour, coconut flour, coconut palm sugar, cocoa powder, baking soda, and salt until no lumps remain.

In a separate bowl, whisk the three eggs together until they start to foam. Add the coconut milk, hot water, coconut oil, and vanilla, then whisk vigorously until completely smooth. Add the dry ingredients to the egg mixture and mix by hand until batter is uniform. Divide batter evenly into prepared pans.

Bake for 30 to 35 minutes until a toothpick inserted near the center comes out clean. Transfer cakes to cooling racks and cool for 15 minutes before inverting onto racks to cool completely. Wrap cakes in clean dish towels and refrigerate until cold.
While cakes are cooling, make the frosting.

Place the coconut oil, maple syrup, cocoa powder, milk, and salt in a food processor or high speed blender. Process, stopping to scrape down sides of bowl several times, until completely blended, thick and smooth, adding a bit more milk, if needed.

Place one chilled cake layer on a cake plate or stand and spread with half of the frosting. Top with the second cake layer and spread top with remaining frosting. Serve immediately or refrigerate until ready to serve.