-
1
Preheat the oven to 325F.
-
2
Line three 8-inch round cake pans with parchment paper and lightly coat with coconut oil.
-
3
Set aside.
-
4
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
-
5
Add 1 1/4 cups of the coconut oil, the agave nectar, applesauce, vanilla, the almond extract, if using, and the hot water.
-
6
Stir with a rubber spatula until the batter is smooth.
-
7
Divide the mixture evenly among 3 medium bowls.
-
8
Add several drops of one food coloring to each bowl and mix until the color is evenly distributed and to your liking.
-
9
Pour the batter into the prepared pans.
-
10
Bake for 12 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 15 minutes more.
-
11
Let cool in the pans on a rack for 30 minutes.
-
12
Run a knife along each cakes edges to remove it from the pan.
-
13
To assemble, place the green cake layer on a serving plate.
-
14
Spread the raspberry preserves over it.
-
15
Place the yellow cake layer on top of it.
-
16
Spread with the apricot preserves.
-
17
Top with the red cake layer and pour the chocolate sauce on the top and on the sides, spreading it evenly over the entire cake with a rubber spatula.
-
18
Chill the cake for 20 minutes to harden chocolate glaze.
