Preheat the oven to 350 degrees Fahrenheit or 170 degrees Celsius. Butter a round, non-stick cake pan and dust it with cocoa powder.
Next, take a large bowl and start preparing the batter. Add the almond flour and the quail eggs and mix until well combined.
Next, add the almond milk along with the erythritol. This is also the time where you add the pure vanilla extract, along with a tiny pinch of salt, the baking powder, and cocoa.
Mixing the batter requires a little technique. Basically, you will want your cake to be fluffy. In order for this to happen, you need air. Thus, you will have to mix the ingredients together using a spatula. Mix everything in circular motions, then, cut it through the middle. Then, repeat. Do this until you get a smooth consistency.
Next, pour the batter into the baking pan and put it in the oven. It should take no longer than 20 minutes, on the middle rack, center. However, some ovens will require a longer time. You'll know the cake is ready when it's firm to the touch. However, a fool-proof method of knowing is to stick a wooden pick inside. If it comes out clean, the cake is done. If not, lower the heat a little and leave it inside for another 5 minutes. So, when it's baked, take it out and set it on a rack to cool down. After that, you can add the frosting.
For this dessert, I decided to use chocolate frosting. To make this frosting, you will need to whip butter and cocoa together until you reach a smooth consistency. Add some erythritol and slowly stream over simmering water. Mix together until you reach the desired consistency.
You can cut the cake in two and use the cream between the slices as well, or you can simply coat the entire cake in the frosting. It really is up to you. I prefer the double-layered version because the frosting in the middle also works as a cream filling. Enjoy!