Preheat the oven to 350°F (180°C) then grease and line an 8 x 8-inch pan with parchment paper. Set aside.
In a medium bowl, combine the almond flour, cocoa powder, Swerve, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, vanilla, almond milk, and coconut oil.
Add the wet ingredients to the dry and whisk until well combined into a thick batter. Then transfer the batter to the prepared tin.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (Check the cake halfway through and cover with foil if you find the top is getting too brown).
Remove the cake from the oven and allow to cool slightly before lifting out of the tin and transferring to rack to cool fully. Before serving to make the frosting.
Using a hand or stand mixer beat the coconut cream until very light and fluffy, 3-5 minutes. Once the cream is whipped add in the Swerve and beat to stiff peaks.
Once the frosting has reached stiff peaks, gradually add the cocoa powder and continue to whip until a thick rich frosting forms.
Generously slather the frosting on top of the cake, using an offset spatula to swirl it across the top of the cake.
Sprinkle the edges of the cake with regular or sugar-free sprinkles if desired. Slice the cake into 9 large squared and enjoy!
Cover and store the cake in an airtight container in the fridge for up to 4 days.