1. Preheat your oven to 350°F and line your cake pans with parchment paper rounds. In a large bowl, combine the almond flour, coconut sugar, cocoa powder, baking soda, and salt. Stir everything together and set aside.

2. In a separate bowl, whisk the eggs together until combined. Add the maple syrup, almond milk, and vanilla extract, whisking to blend. Mash your avocado really well in a small bowl, then add it to the wet ingredients and stir until smooth.

3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined. Divide the batter evenly among your prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.

4. Let the cakes cool in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.

5. For the frosting: Mash the avocado really well in a large bowl, then add the thinly sliced butter. Melt the dark chocolate and coconut oil together until smooth, then pour it over the butter and avocado. Let it sit for 3 to 5 minutes to soften the butter, then stir everything together with a spatula. Add the powdered sugar and use a hand mixer to combine until thick and spreadable.

6. Place one cake layer on your serving plate and spread a layer of frosting on top. Stack the next layer and repeat. Top the entire cake with remaining frosting and serve.