Preheat oven to 350° and get two 9 inch round pans prepared. Cut parchment paper to line the bottoms. Spread a little coconut oil on the bottom of the pan, top with the parchment paper, then spread a little more oil on top and sides of the pans. Set aside.
In a large mixing bowl, combine almond flour, coconut flour, cacao powder, cocout sugar, salt, and baking soda. Mix well and make sure any clumps are gone.
In a large measuring cup (or medium bowl) combine melted coconut oil, almond milk, honey, eggs, vanilla, and vinegar. Stir well until fully mixed.
Add wet ingredients to dry ingredients and stir until fully combined and no dry spots remain. Divide evenly between the two prepared pans.
Bake for 25 minutes- a toothpick inserted in the center should come out clean.
Let cakes cool for about 20 minutes, then remove them from the pans. Let them fully cool before frosting and stacking.
Can be stored at room temperature for up to 4 days, refrigerated for a week or wrapped and frozen.
Recipe Notes
Once fully cooled, frost with Paleo Chocolate Frosting. It takes a double batch to generously cover the cake.
