In a large bowl, combine the almond meal, cocoa, arrowroot and baking powder. Add the milk, maple syrup, oil, vanilla and eggs and mix until well combined.
Pour into a 20 cm lined baking tin and bake for 45 minutes. It’s important not to overcook the cake, so take it out when the centre is still a little moist. Cool in the tin for about 30 minutes, then turn it out to cool further.
To make the frosting, combine the avocado, vanilla, cocoa powder and maple syrup in a blender and process until smooth and creamy. Spread over the chocolate cake.