Preheat the oven to 180°C (356°F). Line a 7-inch springform pan with parchment paper and grease the sides.

Mash 1½ avocados (about 150 g / ¾ cup mashed) and add to a food processor.

Add 3 eggs, ½ cup (120 ml) almond milk (unsweetened), ½ cup (120 g) coconut cream, ⅓ cup (40 g) unsweetened cocoa powder, and 1 tsp vanilla extract to the food processor. Blend until completely smooth, stopping to scrape down the sides as needed.

Add 2 cups (200 g) almond flour, 2 tsp baking powder, and ⅓ cup (53 g) powdered erythritol to the processor. Blend until the batter is evenly combined and there are no streaks of flour.

Pour the batter into the prepared 7-inch springform pan and smooth the top. Bake for 30–35 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely in the pan before frosting.

While the cake cools, melt 2 oz (56 g) unsweetened or dark chocolate (85% cocoa minimum) in a double boiler or in the microwave in 30-second bursts, stirring between bursts, until smooth. Allow the melted chocolate to cool slightly.

Mash 1 avocado (about ½ cup mashed) and place in a food processor. Add ½ cup (80 g) powdered erythritol, 1 tbsp cocoa powder, and 3–4 tbsp almond milk. Blend until smooth, adding the almond milk a tablespoon at a time and using 3–4 tbsp to reach a spreadable consistency.

With the processor running, add the cooled melted chocolate to the avocado frosting mixture and blend until fully combined and smooth. Scrape down the sides if necessary.

Remove the completely cooled cake from the springform pan and place on a serving plate. Spread the frosting evenly over the cake and serve.