Microwave the coconut milk for 2 minutes until simmering.
Pour in a bowl over the chocolate chips.
Whisk together until smooth.
Whisk in the coconut oil, powdered sugar, salt, and vanilla extract..
Refrigerate for 24 hours to solidify.
Preheat your oven to 350°F, and grease 2 8-inch cake pans with non-stick cooking spray.
Sift the dry ingredients into a bowl.
Whisk together the wet ingredients in a separate bowl.
Whisk the wet ingredients with the dry until smooth.
Divide evenly among the cake pans.
Bake for 30-35 minutes, rotating halfway, until a toothpick inserted into the center comes out with moist crumbs.
Cool in the pan for 5 minutes, before removing, and cooling completely on a wire rack.
Wrap and refrigerate for 1 hour.
Frost the cakes by spreading frosting on top of one layer of cake.
Top with the other layer, and lightly frost.
Refrigerate for 30 minutes.
Fully frost the cake, and decorate.
Refrigerate until ready to serve.
Cut into 8-12 pieces.
Enjoy!
Dairy-Free, Gluten-Free Chocolate Cake with Chocolate Frosting https://www.closethecooks.com/2020/04/21/dairy-free-gluten-free-chocolate-cake-with-chocolate-frosting/ April 21, 2020