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Preheat oven to 350 F and line two 6 inch cake pans with parchment paper and coconut oil.
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In a large bowl, beat eggs and sugar until well combined and the sugar has begun to dissolve. Add pumpkin and coconut oil and beat again for a minute, then stir in coconut milk and baking soda.
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Stir in cocoa powder, cassava flour, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp water, then divide between the prepared baking pans and smooth the tops with a spatula.
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Bake in the preheated oven for around 22-25 minutes or until a knife comes out clean.
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Once out the oven, cool for 15 minutes in the pan, then transfer onto a wire rack to cool completely before frosting.
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To make frosting: combine all ingredients in a food processor and blend until smooth.