Step 1

Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.

Step 2

In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.

Step 3

Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.

Step 4

Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.

Step 5

Place the chocolate and 1 tbsp of the coconut oil in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth. Allow to cool to lukewarm. Alternatively, you can melt in a heatproof bowl over a pan of barely simmering water.

Step 6

Place the remaining coconut oil in a large bowl. If it is very hard, microwave it for 15 seconds or so. It should be softe enough to beat without being melted. Add the cream cheese and beat until smooth. Add the sweetener and vanilla extract and beat until well combined.

Step 7

Drizzle in the melted chocolate and beat again until smooth. Add the coconut milk a few tablespoons at a time until a spreadable consistency is achieved.

Step 8

Place one layer of cake on a large plate or cake platter. Top with one third of the frosting, spreading to the edges.

Step 9

Gently place the second layer of cake on top and spread the top with another third of the frosting.

Step 10

Spread the the sides with the remaining frosting.