Easy Paleo Chocolate Cake

0 Preheat oven to 350° and get two 9 inch round pans prepared. Cut parchment paper to line the bottoms. Spread a little coconut oil on the bottom of the pan, top with the parchment paper, then spread a little more oil on top and sides of the pans. Set aside.
1 In a large mixing bowl, combine almond flour, coconut flour, cacao powder, cocout sugar, salt, and baking soda. Mix well and make sure any clumps are gone.
2 In a large measuring cup (or medium bowl) combine melted coconut oil, almond milk, honey, eggs, vanilla, and vinegar. Stir well until fully mixed.
3 Add wet ingredients to dry ingredients and stir until fully combined and no dry spots remain. Divide evenly between the two prepared pans.
4 Bake for 25 minutes- a toothpick inserted in the center should come out clean.
5 Let cakes cool for about 20 minutes, then remove them from the pans. Let them fully cool before frosting and stacking.
6 Can be stored at room temperature for up to 4 days, refrigerated for a week or wrapped and frozen.