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PdfPreheat the oven to 350F.
Line two 8 inch cake pans with parchment paper rounds, then grease the sides of the pan with coconut oil.
In a large bowl, whisk together the flour, baking soda, salt and cacao powder.
In a food processor, puree the applesauce with the honey until smooth.
Add the eggs and continue to blend.
Add the vinegar, lemon juice and vanilla and blend until combined.
Pour into the dry ingredients and stir until a batter forms.
Divide the batter evenly between the prepared pans and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Invert the cake onto racks and allow to cool completely.
In a blender combine 4 cups of cashews, coconut milk, maple syrup, coconut oil, vanilla, lemon juice and salt.
Blend until creamy.
If frosting is too thin, blend the remaining soaked cashews until smooth.
Place one layer of cake on a cake plate and top with ¾ cup of the frosting.
Smooth over the entire surface.
Add the second layer cake.
One tbsp at a time, add frosting to the sides, smoothing with an offset spatula.