Preheat oven to 350. Grease 2 cake pans and line them with parchment paper.

Mix the warrior mix, almond flour, 3/4 cups of the cocoa powder, and 1 cup of the coconut sugar in a bowl. In another bowl, whisk together the oil, milk, vinegar, and eggs.

Stir the wet ingredients into the dry and whisk to combine. Divide the mixture into the two cake pans and put them into the oven.

Cook about 40 minutes until a toothpick tester comes out clean.

Allow to cool in the pans for 15 minutes, then carefully flip the cakes out onto a cooking rack. Cool for 1 hour on the counter and another hour in the fridge.

Meanwhile, remove the coconut milk cans from the fridge and open. The cream in the cans will have hardened and separated from the water. Scoop out the solids and add them to a bowl with the remaining 1/2 cup coconut sugar and 1/4 cup of cocoa powder. Whisk by hand or with a hand mixer until well combined, light, fluffy and the texture of a mousse. Store in the fridge until ready to use.

Place one of the cakes down on a serving platter. Add some frosting to the cake and spread it evenly. Add the second cake on top and spread the whole cake evenly with the frosting.

Allow to come to room temperature and serve, or store in the fridge until ready to eat. Before serving, remove from the fridge for at least an hour to come to room temperature.