Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
In a medium-sized bowl, whisk together the coconut flour, erythritol, cocoa powder, baking powder, baking soda and salt.
In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, eggs, egg whites, vanilla extract and stevia extract. Mix on low speed. Add the dry ingredients to the stand mixer and increase the mixer speed to medium. Mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary.
Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to make sure the batter is level. Bake for 50 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
TO FROST- Flip one cake layer onto a cake pedestal, peel off the parchment paper cake liner, and frost with your frosting of choice. Flip the other cake layer onto a parchment paper-lined cookie sheet, peel off the parchment paper cake liner, then carefully slide it onto the frosted bottom cake layer (this is a delicate cake, so be careful!). Frost the remainder of the cake. Slice and serve, or store in the fridge covered with a cake dome for up to 5 days.