Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.

In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.

In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.

Add dry ingredients into wet ingredients and whisk to combine completely.

Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25  minutes, or until a toothpick inserted and removed is clean or any wet cake batter.

Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.

In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.

Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.

Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.

Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.

Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.

Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.

Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.

Cake will keep 3-5 days in refrigerator.