If making a layer cake with single recipe of batter divided between two pans (for two thinner cakes): Preheat oven to 350℉. Recommended for thick best-textured cake: If making a thicker single layer cake in one pan or doubling the recipe for two pans: Preheat oven to 325℉.Grease pan(s), then line with circles of parchment paper that cover the bottom of each pan. Set aside.

In large bowl(s) combine dry ingredients: cassava flour, tiger nut flour, unrefined sugar, collagen, coconut flour, gelatin, baking soda and sea salt.

In liquid measuring cup(s) or medium bowl(s) combine wet ingredients: oil, coconut milk, water, optional vanilla and apple cider vinegar.

Add wet ingredients to dry ingredients. Use handheld beaters, and mix to combine. (Batter will be very thick and a little sticky, similar to cookie dough.)

Scrape and spread batter into one or two prepared cake pans.

Bake until toothpick inserted in center comes out clean, about 20 minutes for two thinner cakes, and 30 minutes for one or two (if you double the recipe) thicker cake(s). Set aside to cool completely while you make the frosting.

Decorate with AIP Buttercream Frosting, AIP Strawberry Buttercream Frosting or AIP Chocolate Ganache Frosting. Serve cake at room temperature. Store leftovers, covered, at room temperature for up to two days.Leftovers keep in the fridge also, well wrapped, for 3 days, or freeze for up to 3 months. Cake and leftover cake texture are best at room temperature. So if you freeze or refrigerate, bring to room temp before serving.