For the Cake

1. Preheat oven to 350 degrees F.
2. Line three 6" round baking pans with parchment paper, set aside.
3. In a large mixing bowl, combine all dry ingredients (tigernut flour, tapioca flour, cacao powder, coconut sugar, baking powder, salt).
4. In a separate bowl, whisk together eggs, almond milk, avocado oil, vanilla and vinegar. 
5. Pour the wet mixture into the dry mixture and whisk batter until smooth.
6. Pour an equal amount of batter into each of the lined cake pans.
7. Place the pans in the oven and bake at 350 degrees for 18-20 minutes.
8. Remove cakes from the oven and cool in their pan for 10 minutes.  Then, transfer cakes to a cooling rack and cool to room temperature.
9. Once fully cooled, frost the cake.
10. Store cake covered in the fridge, for up to one week.

For the Frosting

1. Melt the coconut cream and chocolate chips in a small sauce pan, over low heat.
2. Once fully melted, remove from heat and whisk in remaining frosting ingredients.  The frosting should be smooth and quite runny.
3. Refrigerate the frosting overnight to thicken (or at least 4 hours).
4. Frost the cake after the cake has fully cooled.