Preheat oven to 350F. Grease three 8-in round cake pans with oil of choice (ghee or avocado oil) and line the bottom with parchment paper. Dust the bottom and sides of pans with arrowroot powder, tapping out any access.
Add all the dry ingredients to a large bowl, whisk together. Add the wet ingredients to a separate bowl, mix well.
Add the wet ingredients to the dry ingredients and whisk together, making sure everything is well incorporated.
Divide the batter between the pans, about 2 cups of batter per pan. Tap the pans to level the batter. Bake for 25 minutes. Cool the cakes on a rack for 30 minutes, then turn the cakes out to cool completely.