Adjust oven rack to lower-middle position and heat oven to 350 degrees. Prepare two 8-inch cake pans spraying them with vegetable cooking spray, lining the pan bottom with 8-inch parchment circles, and spraying the parchment with vegetable cooking spray.

Blend in a food processor 1 1/2 cups avocado, 1 cup honey, 1 cup cocoa powder, the almond flour, eggs, vanilla, 1 teaspoon coffee, baking soda, and salt until smooth.

Divide the batter evenly between pans. Bake until set, 25 to 30 minutes. Remove from oven and set on a wire rack to cool slightly, about 5 minutes. Working one pan at a time, invert cakes onto a plate, then slide cake from plate onto rack to cool completely.

Meanwhile, blend in a food processor, the coconut oil, along with remaining 1 cup avocado, 1/2 cup honey, 1/2 cup cocoa powder, 1/2 teaspoon coffee, and a pinch of salt. Refrigerate until ready to frost the cake. Set first layer on a cake plate; frost top and sides. Top with second layer; frost top and sides. Slice and serve!