For the cake:

1. Preheat the oven to 350F.
2. Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
3. In a blender combine the almond butter, coconut sugar, applesauce, non-dairy milk, apple cider vinegar, vanilla extract, and coffee extract.
4. Add the wet ingredients to the dry and stir to combine. Don’t over mix.
5. Pour into a 9-inch cake pan (round or square).
6. Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and cool completely.

For the frosting:

1. Comine all the ingredients in a high speed blender.
2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
3. Refrigerate until firm and spreadable (at least 2 hours).
4. Once the cake is cool, frost, top with chocolate shavings, and enjoy!
5. It’s best fresh, but you can keep leftovers in an airtight container in the fridge for up to a week.