Step 1

Preheat oven to 350 F and prepare three 6-inch round pans with parchment paper on the bottom and non-stick spray.

Step 2

Sift together the almond flour, cocoa powders, baking soda and salt together in a large bowl and stir until combined. In another bowl, whisk together the eggs, apple sauce, coconut oil, vanilla and coconut sugar until smooth and fluffy. Add the wet ingredients to the dry and whisk until to combine while adding the almond milk. Distribute the batter between the cake to the pans. Bake for 24-28 minutes or until cooked through.

Step 3

In a small bowl, stir together the hot water and espresso powder until espresso dissolves. Set aside.

Step 4

Beat the butter and 1 cup of powdered sugar until light and fluffy using a handheld mixer. Add in the milk, vanilla and espresso mixture and mix until combined. Add the remaining powdered sugar 1 cup at a time until you reach frosting consistency. The frosting should be very thick but still spreadable. PRO TIP: Placing the frosting in the refrigerator for 10 minutes will make it more pliable before frosting the cake.

Step 5

Once cakes are cool, place first layer on cake plate. Spread about ½ cup of frosting on top in an even layer. Add the second layer and add another ½ cup of frosting on top in an even layer. Add final layer of cake on top and frost the outside of the cake. Top with sprinkles if desired.