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1
Preheat the oven to 325F.
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2
Line two 9-inch cake rounds with parchment paper, brush with coconut oil, and set aside.
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3
In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt.
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4
Add the agave nectar, coconut oil, applesauce, and vanilla and mix with a rubber spatula until fully incorporated.
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5
Add the hot water and mix until a loose batter forms.
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6
Divide the batter evenly between the pans, bake for 15 minutes, rotate, then continue baking until a toothpick inserted in the middle comes out clean, about 15 minutes more.
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7
Let cool in the pans on a rack for 45 minutes.
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8
Run a knife around the edges of each pan and invert onto a cake plate or the counter.
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9
Allow to cool for 1 hour.
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10
While the cake cools, in a medium bowl stir together the Vanilla Icing, coconut, and pecans, if using, with a rubber spatula.
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11
Set aside.
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12
Place one layer of the cake on a serving plate and pour half of the icing on top, allowing it to drizzle down the sides.
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13
Place the second cake layer on top.
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14
Pour the remaining icing on it, allowing it to drizzle down the sides.
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15
Sprinkle the top of the cake with the additional coconut and pecans, if using.
