In a large bowl or stand mixer, mix the almond flour, coconut sugar, coconut flour, tapioca flour, baking powder, baking soda, and salt. Stir to blend.
In a separate medium mixing bowl, whisk together the eggs, dairy-free milk, applesauce, coconut nectar or maple syrup, and vanilla extract until creamy.
Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed, increasing the speed as needed. Let the batter rest in the mixing bowl for 20 minutes.
Meanwhile, preheat the oven to 350℉. Spray two 6-inch cake pans with cooking spray.
After the batter has rested for 20 minutes, evenly distribute the batter between the two cake pans, using a spatula to spread and even to the sides. Bake for 30 to 35 minutes, until a toothpick inserted into the center of one comes out clean, or the internal temperature of the cakes is 180℉ to 190℉. Allow the cakes to completely cool in the cake pans, about 1-2 hours.
Meanwhile, make the frosting. Place the grass-fed butter in a large bowl and beat with a hand mixer until fluffy, about 30 seconds. Gradually add the powdered monk fruit and cacao powder and continue to beat until frosting consistency is reached. You will probably have to intermittently scrape down the sides with a spatula and beat again. You can also use a whisk to beat by hand.
Using a spatula, mix the frosting. Once the cakes have completely cooled, frost the top of one cake, spreading the frosting evenly. Place the other cake on top, and use the rest of the frosting to frost the top and around the sides.