Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with coconut oil or line them with parchment paper.

In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk together until thoroughly mixed.

In another bowl, beat together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Gradually pour in the almond milk and stir gently until the batter is smooth.

Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, prepare the frosting. In a mixing bowl, beat the solid coconut oil until creamy. Gradually add the cocoa powder, honey (or maple syrup), vanilla extract, and salt, beating until the mixture is smooth and fluffy.

Once the cakes are done baking, remove them from the oven and allow to cool in the pans for 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of paleo chocolate frosting on top. Place the second layer on top, and frost the top and sides of the cake with the remaining frosting.

Slice the cake into servings and enjoy your deliciously rich and healthy Paleo chocolate cake!