Step 1

Preheat your oven to 350 degrees fahrenheit.

Step 2

Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.

Step 3

Add all of the dry ingredients to a very large mixing bowl and whisk together.

Step 4

Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.

Step 5

Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.

Step 6

Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.