Here's a tender chocolate layer cake that can be dressed up or down. Go light with whipped cream and berries, or lay it on a bit thicker with nut butter cream frosting or one of the buttercream frostings I've shared in the past with my chocolate cloud cupcake recipe. Another option is my dairy-free chocolate buttercream frosting, or a nice thick chocolate frosting I shared with my yellow cake using almond flour.

The recipe I use for the cake layers is basically my chocolate cloud cupcake recipe doubled. So if you want to make the cake with coconut flour, use this recipe below for the two cake layers. If you prefer almond flour or another nut or seed flour, double my recipe for chocolate cupcakes made with almond flour.

I included two version of whipped cream: one using heavy cream and another using coconut cream. This cake originally appeared in my Healthy Coconut Flour Cookbook. Enjoy!