Pre-heat oven to 350 degrees and prepare a 9 x 9 square or round pan with cooking spray, cut parchment paper to fit the bottom of pan. Place parchment paper in bottom of pan and spray with cooking oil.

In a medium bowl whisk flours, sugar, baking soda, baking powder, salt and cacao together to remove any lumps.

Add in the milk, vanilla and applesauce and whisk until well combined.

Fold in the chocolate chips until well incorporated.

Transfer to prepared baking pan and place in oven, bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

While cake is baking open can of coconut milk, being careful not to shake the can. Scrape out the top cream and reserve the liquid and use in smoothies later.

In a medium bowl beat the cream until creamy using a hand mixer, add in the vanilla and powdered sugar and beat until smooth and creamy. Taste and add more sugar if you want a sweeter cream.

Cover and place in fridge.

For the chocolate glaze, place all the ingredients in a small bowl and mix until smooth and creamy. Cover and set aside.

When cake has slightly cooled remove from pan and place on serving platter and allow to cool completely.

When completely cooled spread whipped coconut cream on top of cake.

Using a piping bag or zip bag with a tiny hole cut in the bottom, drizzle chocolate across the cake using a back and forth motion.

Serve and enjoy!!!