Preheat oven to 350 F. Spray two 8-inch round cake pans with coconut oil or brush with extra virgin olive oil. Cut out circles of parchment paper and place on the base

In a large bowl mix flour, turbinado sugar, cocoa powder, baking powder, salt, and xanthan gum until well combined

In a separate bowl whisk together flax egg, milk, olive oil, apple cider vinegar, and vanilla. Pour into dry ingredients and mix until you have a smooth batter

Divide batter between two cake pans and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely on a cooling rack before frosting

For the frosting; add coconut cream and coconut oil into a small saucepan and heat until almost boiling. Remove from the stove

Place chocolate pieces into a glass bowl and pour hot coconut cream over the top. Allow the chocolate to melt, then whisk until creamy

Add icing sugar and using an electric mixer whisk until smooth. Refrigerate for 30 minutes. After the frosting is cooled, whisk it up again. If needed add a little more icing sugar until you reach desired consistency