1. Preheat oven to 350ºF and adjust rack to middle position. Butter two 9-inch cake pans and dust with arrowroot (this will keep the cake from sticking).
2. Whisk together almond meal, coconut flour, cocoa powder, baking soda, baking powder and sea salt in a large mixing bowl. Blend together the maple syrup, coconut oil eggs, yogurt, almond extract and vanilla in a blender or food processor. Pour wet ingredients into the dry ingredients and whisk until smooth. Divide batter evenly between the two cake pans and spread evenly with an off-set spatula. Bake for 20-23 minutes, until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.

For the Frosting:

1. In the bowl of a standing mixer, combine eggs, maple syrup, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Remove from the heat. Beat egg mixture on medium-high with whisk attachment for 8 minutes until light and billowy. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy.

To assemble:

1. Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.