• 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. 
  1 cup almond milk, 1 tbsp apple cider vinegar
• In a large bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well incorporated. 
  1 cup white whole wheat flour, ⅓ cup cocoa powder, ½ tsp baking powder, ½ tsp baking soda , ¼ tsp salt
• Add coconut sugar, coconut oil, applesauce, and vanilla to milk and stir to combine. 
  ¾ cup coconut sugar, ¼ cup coconut oil , ¼ cup applesauce, ½ tsp vanilla
• 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. 
  10 dates, seeds removed, ¾ cup walnuts, ¼ cup cocoa powder, pinch of salt

Frosting:

• To prepare frosting scoop hardened layer of coconut cream into a bowl discarding the remaining water. 
  1 can full fat coconut milk or coconut cream
• 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. 
  2 tbsp cocoa powder, 1 tbsp maple syrup, ½ tsp vanilla

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.