Preheat the oven to 350 F and generously grease two 8″ cake pans with oil.

Add the chocolate chips, coconut milk, coconut cream, and almond butter to a saucepan. Set on the stovetop over medium heat and stir until the chocolate melts. Set it aside.

Using a large bowl combine the flax meal and water. Allow to sit for 5 minutes until it thickens. Add the coconut sugar and apple sauce to the bowl with the flax mixture and stir to combine. Stir in the liquid chocolate mixture and stir to combine. Set aside.

Using a separate bowl, combine the almond flour, arrowroot, cocoa powder, and baking powder.

Slow add the dry ingredients to the wet ingredients and stir to combine until a smooth batter forms.

Divide the batter between the two cake pans and transfer to the preheated oven. Bake for 25 minutes or until the cakes are firm.

Remove from the oven and allow to cool before carefully flipping the cakes onto a cooling rack. Allow the cakes to come to room temperature.

While the cakes cool, prepare the frosting by creaming the ingredients together either by hand or with an electric hand mixer until smooth.

Frost the top of one of the cakes, layer on the second layer, and frost the top. Top the cake with optional toppings like berries and powdered sugar if desired.