Compliments of Abel James
For filling, whisk together egg yolks, coconut milk, honey, coconut palm sugar, arrowroot flour (if using), and salt. Pour into a small saucepan and cook over medium heat stirring constantly until mixture thickens, about 3-4 minutes. Remove from heat and stir in vanilla. Pour into a glass container, cover the top of the mixture with foil (so no skin forms on the top), and refrigerate for at least 2 hours.
Preheat oven to 350F. Grease a 8″ springform cake pan with coconut oil.
In a bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and coconut sugar. Pour in melted coconut oil and mix well. In a food process (or another bowl), mix 4 eggs, applesauce, coconut milk, and vanilla. Gradually pour in dry ingredients, and mix until well incorporated.
Pour cake batter into prepared springform pan, and bake for about 35 minutes, until a toothpick inserted into the center comes out clean. Set cake aside and allow to cool completely.
In a small saucepan, heat chocolate chips and coconut oil over lowest heat stirring constantly, until melted.
When cake is cooled, turn on its side and cut in half (like two halves of a hamburger bun). Use a spatula to spread cream filling on the bottom cake layer and put the second half on top. Spread melted chocolate over the top. Dig in.
Note: You can also make the cake for this recipe in cupcake pans, and use the cream filling and chocolate to make individual servings.