1 cup raw cashews, soaked in water for at least 2 hours or overnight then drained and gently patted dry
1 cup coconut milk, from a can
1 tbsp lemon juice
2 rounded tbsp coconut oil, solid
2 tbsp cocoa powder
¼ cup maple syrup
Optional: chopped pecans and chocolate chips for topping
For the cake:
Preheat oven to 350 degrees F. Spray two round 8×1.5 inch cake pans with cooking spray and set aside.
In a large mixing bowl, whisk together flour, cocoa, baking powder, baking soda, sea salt, and vanilla bean powder. In a food processor, blend dates and water until pureed and smooth. Place date paste in a bowl and add yogurt, milk, and apple cider vinegar. Add wet ingredients to try ingredients and mix until just combined. Fold in shredded coconut and pecans and mix until evenly distribute.
Divide cake batter between the prepared cake pans and bake for 25 minutes on the middle rack.
Remove cake from oven and allow both parts to fully cool on a wire rack before flipping them out of the pans and frosting them.
For the frosting:
While the cake is cooking, blend together all frosting ingredients in a food processor. The mixture will not be thick like frosting at first, so pour it into a bowl or container and place in the fridge for about an hour to thicken.
Once cake frosting has thickened and cake is fully cooled, begin frosting cake one layer at a time and then stack on top of one another. Frost the entire outside of the stacked cake and decorate with extra pecans and chocolate chips if desired.