Make the cake.  Preheat the oven to 350 degrees F.  Oil two 8 or 9 inch round cake pans and line the bottom only with parchment.

In a large bowl, whisk together sugar, flour, carob or cocoa powder, baking soda, baking powder, and espresso powder.  Whisk in the eggs, milk, coffee, vanilla, and olive oil until a thin and mostly lump free batter comes together.  Divide equally between the two pans and bake about 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool completely in the pans.  Cake may be made up to two days ahead of time, and stored covered, at room temperature.

When ready to assemble the cake, make the filling.  In a medium bowl, melt the almond butter, oil, and carob chips in the microwave for 30 second increments stirring in between, until fully melted.  Stir in the vanilla and maple syrup.  Allow to cool to room temperature.  Give it a whisk until a thick, fluffy consistency forms.

Place one cake layer on the serving platter of your choice and top with the filling, carefully spreading it into an even layer.

Make the frosting.  in a medium bowl, melt the carob chips and coconut oil in 15 second increments in the microwave, stirring in between until fully melted.  Stir in the almond milk, vanilla, salt, and maple syrup.  Allow to cool to room temperature, then fluff with a whisk.  Use a hand mixer to make it extra fluffy!

Carefully but quickly work to spread the frosting on the top and down the sides of the cake.  It hardens quickly and isn’t the easiest to work with, but it will cover quite nicely.

Cake may be stored covered at room temperature for up to 3 days or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave for about 1 minute – this cake is awesome warm!