Preheat oven to 350F and grease 3 6-inch cake pans. Alternatively use 2 8-inch pans.

In a medium sized bowl, mix together almond flour, cocoa powder, baking soda, and salt.

In a large bowl, whisk together eggs and coconut oil. Add in maple syrup and vanilla.

Add dry ingredients to wet and stir until combined. Divide evenly among cake pans.

Bake for 26-30 minutes or until toothpick inserted comes out clean.

While cakes are baking, use a handheld mixer to beat together butter, peanut butter, and powdered sugar. Add the powdered sugar slowly, cup by cup. Add almond milk as needed until frosting is fluffy.

Let cakes cool ten minutes in pans then take them out and cool on wire rack.

Once totally cool, frost cake. Add the optional chocolate drizzle.