Step 1

Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).

Step 2

Beat the coconut cream on high until light and fluffy then add in the vanilla extract and 1/2 of the icing sugar.

Step 3

Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.

Step 4

Chill the icing in the fridge until the cake is ready to assemble.

Step 5

For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottom of the pans with parchment paper.

Step 6

In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.

Step 7

In another bowl combine the applesauce, maple syrup, almond milk, eggs, oil, and vanilla extract and whisk until smooth.

Step 8

Slowly pour the wet mixture into the dry mixture and stir until completely incorporated and no clumps remain, avoid overmixing.

Step 9

Divide the cake batter between the two pans and bake on the middle rack for 25 to 30-minutes or until a toothpick pulls clean from the centre of the cakes.

Step 10

Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.

Step 11

Once the cakes are completely cooled place one layer on a serving tray and gently slice the top of the cakes to make sure they are flat on top and level for stacking.

Step 12

Spread a 1/2 inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.

Step 13

Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.

Step 14

Serve within 1 hour.**