• Preheat oven to 350 degrees and lightly oil 2 or 3 six inch cake pans depending on how deep yours are. I used 3 ¾" deep pans. Set aside. 
• Combine almond milk and apple cider vinegar and set aside. 
• In a large bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well incorporated. 
• Add coconut sugar, coconut oil, applesauce, and vanilla to milk and stir to combine. 
• Pour wet ingredients into dry ingredients and stir just to combine. 
• Divide batter between cakes pans. 
• Bake for 20- 25 minutes or until toothpick inserted comes out clean. See note below. 
• Allow cakes to cool for about 10 minutes and remove from pans to a wire rack to cool completely. 

Filling:

• While the cakes bake prepare the brownie filling by combing the ingredients in the bowl of food processor. Pulse just until mixture is a crumble. 

Frosting:

• To prepare frosting scoop hardened layer of coconut cream into a bowl discarding the remaining water. 
• Using a stand mixer or a hand mixer beat coconut cream until fluffy about 1 minute. 
• Add cocoa powder, maple syrup, and vanilla and mix to thoroughly combine. 

To Assemble Cake:

• Place first layer of cake on plate, spread a layer of frosting over cake, and top with brownie crumble. Stack the next layer of cake, spread with another layer of frosting and top with more brownie crumble. Continue this process until you have used all layers of cake. You will likely have left over crumble. You can use it as a topping for nice cream or form brownie bites by pressing mixture together.