- Preheat oven to 170°C.
- Grease and line two 8-inch round cake tins with a bit of coconut oil.
- Combine the almond flour, coconut flour, cacao powder, baking soda and salt in a large bowl with a whisk until combined.
- In a separate bowl, whisk the coconut oil, coconut milk, honey, eggs, vanilla beans and vanilla extract until well combined.
- Gently pour the dry mixture to the wet mixture and mix with a rubber spatula until just combined. Be sure not to over mix.
- Pour equal amounts of the batter into the two prepared tins.
- Bake for 45 minutes or until an inserted skewer comes out clean.
- Remove from the oven and leave to cool for at least 15 minutes before removing from the cake tins. Allow cakes to cool for about 2 hours before frosting.
- Add the avocado flesh to a food processor and blend until smooth and creamy.
- Add remaining ingredients and process until thoroughly combined, scraping down the sides a couple of times to make sure it is all processed evenly.
- Cut off the top crust of the cakes using a cake leveler or a good serrated knife to create a flat cake top and two even cake layers.
- Place one cake layer in the centre of a cake stand or platter [you may want to spread a little bit of frosting underneath to help prevent it from sliding on the surface].
- Spread a nice, decent layer of frosting on the first cake layer using a spatula, before topping with the second layer.
- Frost the whole cake using the remainder or majority of the mousse frosting.
- Serve and devour all of the goodness, without any of the guilt.