Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup Dutch-process cocoa powder
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 3/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
  3. In a separate bowl, whisk eggs, applesauce, melted coconut oil, buttermilk, and vanilla until smooth.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula; do not overmix.
  5. Stir in the boiling water briefly until combined.
  6. Divide batter equally between the two pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat softened butter until creamy; gradually add powdered sugar and cocoa powder on low speed.
  9. Whip in cream and vanilla on high for 2 minutes until airy.
  10. Level cooled cakes with a serrated knife. Layer one cake, spread frosting, top with the second cake, and frost the top and sides.