Preheat the oven to 180C/350F. Grease a 9-inch cake pan and line with parchment paper. Set aside.
In a small bowl, whisk together the almond flour and baking powder and set aside. In a mixing bowl, whisk together the rest of the ingredients until completely combined.
Gently add in the dry ingredients and mix well. Transfer the batter into the lined cake pan and bake for 25 minutes, or until a skewer comes out clean. Let the cake cool completely before frosting.
To make the frosting
In a mixing bowl, add all the ingredients and beat together until combined. If too thin, add more sugar free powdered sugar.
This makes a single layer cake. For a layer cake, double the ingredients. For a 3 tier cake, triple the ingredients. TO STORE: As the cake isn't made with traditional wheat-based flour, and has a frosting, it's best stored in the refrigerator. Keep the cake covered (in a sealed container or on a plate covered in plastic wrap) and can be refrigerated for up to 7 days. TO FREEZE: Place slices of the cake in a shallow container and store it in the freezer for up to 6 months. Be careful that there are no air pockets and it is completely sealed.