In a large bowl mix the almond flour erythritol cocoa powder and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined then stir in the almond milk.
Prepare three 6-inch round cake pans (or work in batches if needed) Generously butter or use pan spray to prevent sticking. Then evenly pour batter between three pans.
Place the pans into the oven and bake for 20-25 minutes(ovens vary) until it springs back when you touch and a toothpick comes out clean.
Let cool completely before removing from the pan or it may (will) fall apart. I find letting it cool to room temp for a few hours then keeping in the fridge overnight yields the best results.
In a large bowl whip all ingredients together until fluffy
To assemble: place first cake on work surface and spread 1/3 of frosting over top. Place second cake layer and add frosting