Preheat the oven to 350ºF. Lightly oil a 9″x13″ glass baking dish, or line it with parchment paper, one piece cut for the width, and another piece cut for the length and placed into the pan crosswise to the other sheet of paper. Lightly oil the parchment paper if you’re using it. The only reason to line the pan with parchment paper is if you’d like to lift the cake out of the pan.

In a medium sized mixing bowl, mix together the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda, and sea salt until completely combined and no lumps remain. Add the maple syrup, coffee, eggs, avocado oil, and vanilla extract, Mix just to combine, then pour the batter into the prepared baking pan. 

Bake until the cake if puffed in the middle and a toothpick inserted in the middle comes out with moist crumbs, (no liquid batter) about 25-30 minutes.

Let the cake cool completely before frosting it, about 2 hours. If you frost the cake while it’s still warm it will melt the frosting.

Make the frosting by adding the butter into a mixer and beat it with the whip attachment until there’s no lumps. Add the melted and cooled chocolate and beat again until it starts to look fluffier. Then add the powdered sugar and vanilla and beat again until fluffy, 1-2 minutes.

Spread the frosting over the cake and decorate with the chocolate curls if desired. 

Serve immediately. Any leftovers can be kept at room temperature for 3 days.

To make the chocolate curls, melt the chocolate in a double boiler. Spread the melted chocolate thinly over a sheet of parchment paper placed on a cookie sheet. Let the chocolate set up at room temperature until solid again, about 2 hours which makes this the perfect thing to do before you even start the cake. Using a metal spatula turned upside down, run it across the pan in small sections allowing the chocolate to curl up as you move across the pan.