Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, coconut sugar (or maple crystals), cocoa powder, sea salt, and baking soda.

Add the apple cider vinegar, avocado oil, water, and vanilla extract. Mix until just combined and no dry streaks remain. Be careful not to overmix.

Divide the batter evenly between the prepared cake pans.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. I recommend freezing it overnight (Check my top tip for how to make the most moist cake ever)

Scoop only the solid coconut cream into a double boiler or heatproof bowl set over simmering water. (Reserve the liquid for smoothies or other recipes.)

Add the chopped dark chocolate and SunButter No Sugar Added Sunflower Seed Butter. Stir until completely melted and smooth.

Remove from the heat and whisk in the maple syrup, cocoa powder, and vanilla until fully combined.

Transfer the mixture to the refrigerator and chill for about 2 hours, or until thick and cold.

Using an electric hand mixer or stand mixer, whip the chilled mixture for 2–4 minutes, until light, fluffy, and mousse-like.

Place one cooled cake layer on a serving plate or cake stand.

Spread a generous layer of the chocolate mousse frosting over the top.

Add the second cake layer and frost the top and sides of the cake.

Garnish with shaved dark chocolate, fresh berries, or cacao nibs if desired, then serve and enjoy!