• Preheat oven to 350.
• Grease two 6 inch cake pans and flour using cocoa.
• Line the bottom of the pans with parchment paper.
• First, combine cassava flour, almond flour, baking powder, baking soda, and salt until well combined.
  1 1/4 cup cassava flour, 1 1/4 cup almond flour, 2 tsp baking powder, 1/4 tsp salt
• Second, in a separate bowl combine boiling water, dutch cocoa, instant coffee, and vanilla set aside.
  3/4 cup boiling water, 1/2 cup dutch cocoa, 2 tsp instant coffee, 1 tsp vanilla
• Stir well to break up any lumps thickened In another bowl combine coconut milk and lemon juice set aside to make coconut buttermilk.
  1 cup Homemade Dairy-Free Coconut Buttermilk, 1 tbsp fresh lemon juice
• In a small bowl combine flax meal and boiling water and set aside.
  2 tbsp flaxseed meal, 6 tbsp boiling water
• Finally in a large bowl with a mixer blend monk fruit sweetener and slightly cooled melted coconut oil until creamed together.
  1 cup monkfruit sweetener, 1/2 cup coconut oil
• Next blend in bloomed cocoa, and flax meal and beat until thoroughly combined.
• Sift in 1/3 of the flour mixture alternating with 1/2 of the coconut milk.
• Scrape down the sides and sift in another 1/3 of the flour mixture and stir in until well combined.
• Add the last half of coconut milk and blend together.
• Lastly, scrape down the sides and sift in the remaining 1/3 of the flour mixture and blend until combined.
• Pour the batter into cake pans smooth batter in the pans with an offset spatula.
• Tap the pans on the counter to get out any bubbles.
• Bake until a toothpick inserted into the middle of the cake comes out clean.
• Rotate the cake pans halfway through baking.
• Bake approximately 25-35 minutes.
• Allow cakes to cool 15 minutes or more.
• Carefully run a knife around the edges and flip cakes out onto a cooling rack.
• Lastly, carefully peel off the parchment paper.
• Allow cakes to cool completely before frosting for approximately 2 hours. 

Freezer Instructions:

• Needless to say, these cakes can be stored in a sealed gallon-size plastic bag for up to two days or in the freezer for up to one month.
• Remove cake or cakes from the freezer allow to defrost approximately 3 hours before frosting.