• Start by preheating the oven to 350 degrees
• Combine all the dry ingredients in a clean bowl except for the coconut sugar and baking soda i.e. Almond & Coconut Flour, Psyllium Husk, Cream of Tartar, Cocoa Powder and the spices
• Next combine the coconut sugar and eggs in another clean bowl and beat them together using a hand blender until well combined
• Next add in the pumpkin puree, ghee and vanilla
• Melt chocolate with 2 teaspoons of coconut oil at 15 second intervals in a microwave - and add the melted chocolate to the wet ingredients as well
• Blend all the wet ingredients together until well incorporated
• Next add the baking soda to the dry ingredients and mix well
• Now combine the wet ingredients with the dry
• Mix the batter with a light hand. Begin by moving your way across the sides of the bowl in a circular fashion and working your way to the middle until well combined. Make sure you dont overmix. The goal is to keep the batter light and fluffy
• Grease 2 round 8 inch baking pans with coconut oil & place a parchment paper on them, grease the parchment paper as well
• Divide the batter equally among the 2 pans and smoothen it out
• Bake for 45 mins

Dairy Free Frosting - 1

• For the frosting - Combine 2 avocados, 5 tbsps of cocoa, cream of tartar, 1/2 cup maple syrup, tapioca starch, cream of tartar and 2 tbsps of coconut milk in a blender pot and blend them together until you get a thick paste
• Separate it out in a glass container and refrigerate for at least 3 hours. The more the better.
• After the cakes are baked let them cool down in the fridge for atleast 3 hours
• Loosen the cake with the help of an offset spatula - if you have greased your pans well the cake should easily give away - Just invert the pan on the palms of your hands and it should come out easily
• Place one cake on a cake stand or a plain plate if you don't have a cake stand
• Feel the surface for any unevenness and scrape it off using a knife
• Cover the top of cake with the frosting
• Place the other cake on top of the first one in such a way that the bottom of the cake is on top
• Cover the entire cake with frosting, smoothen out the edges and sides and decorate the cake as per your desire
• Garnish with fruits and nuts of choice - We used strawberries and pecan nuts
• Devour

Dairy Free Frosting - 2

• Place a pan on a stove
• Add the Coconut milk and tapioca starch at the same time and mix well using a whisk until everything is well combined and there are no lumps
• Then add in the Vanilla and Cocoa powder and keep whisking until well incorporated
• Next add in the chocolate chips and again whisk until combined
• Keep stirring the mixture until it comes to a first boil
• Remove from stove and let cool completely
• Once cooled, store in a glass container and refrigerate for at least 3 hours
• Use as frosting on the cake