First begin by making your frosting: Add the solid part only of the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. You can also place in the freezer and freezer for 1-2 hours or until completely cold and SOLID.
Preheat oven to 350 degrees F. Line the bottom of three 8-inch round cake pans or three 6-inch round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla, and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
Divide batter evenly between pans and spread out with a spatula or shake the pans gently back and forth to smooth the top of the batter. Bake for 20-30 minutes for 8-inch pans and 25-35 minutes for 6-inch pans or until a tester comes out clean with just a few crumbs attached. Make sure you rotate the pans halfway through baking.
You can top the cake with a sprinkle of fancy sea salt if you like sweet and salty.
This cake would be delicious with raspberries or strawberries between each layer.
If you want to make two round cakes instead of three, you can. Just divide batter between two round cake pans and bake for 30-40 minutes or until tester comes out clean. I'm also guessing that you could easily turn this cake into a sheet cake!