This grain free/paleo cake is moist and light with fabulous texture. No one will know its made with good for you ingredients.
Preheat the oven to 350 degrees F.
In a mixing bowl, mix dry ingredients including coconut sugar.
Add the dry ingredients. Beat 1 minute. Scrape the sides of the bowl.
Pour into cupcake molds or cupcake cake pans. Cake takes about 40 minutes, cupcakes about 14 minutes.
In a stand mixer or with a hand mixer blend the vegan butter and shortening. Add the vanilla, powdered sugar, cocoa powder and blend then begin to add the coconut milk.
Beat on high speed for about 2-3 minutes, or until the frosting fluffs up.
Frost the cake once it is completely cooled. Store in the fridge.