• Preheat the oven to 350°F.
• In a big bowl, whisk together the coconut sugar, maple syrup, applesauce, olive oil, salt, and vanilla extract until nice and smooth.
• Next incorporate the baking soda and apple cider vinegar. Gradually whisk in the coconut flour, cacao powder, and coconut milk. Whisk until there are no clumps. Let sit for 5 minutes for the batter to thicken and then stir once more.
• Lightly spray a spring-form cake pan with oil. Pour the batter into the pan and place it in the preheated oven on the middle rack.
• Bake for about 35-38 minutes or until an inserted toothpick comes out clean.
• Let the cake cool completely and then freeze it for a half hour before frosting and serving it.
• Lastly, decorate the cake with coconut whipped cream and fresh berries.

Coconut Whipped Cream Instructions

• First, refrigerate 2 - 13.5 ounce cans of full-fat coconut milk for at least 8 hours.
• Remove the cans from the refrigerator without shaking. Open the cans and scoop out only the cream that has separated from the liquid into a stand mixer bowl or large bowl.
• If the cream is a little hard, (will vary depending on brand) add in a few tablespoons of the coconut milk left in the can.
• Beat with a mixer until the cream starts to get soft and fluffy.
• Next add in the maple syrup and vanilla extract. Beat until it is well mixed and the cream gets a little stiff.
• Cover and refrigerate for at least 2 hours before decorating the cake.