Preheat your oven to 350°F (175°C). Grease and line your 9-inch round cake pan with parchment paper to prevent sticking.
In a large mixing bowl, combine the 7 large eggs, 1 cup Greek yogurt, 2 teaspoons orange extract, and 1 cup almond milk. Whisk until the mixture is smooth and well combined.
Pour in the melted butter (or coconut oil) and mix until fully incorporated.
In a separate bowl, whisk together the coconut flour, almond flour, cocoa powder, powdered sweetener, baking powder, and salt. Make sure there are no lumps.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
In a food processor, blend the ripe avocado flesh until smooth. Fold the avocado puree into the cake batter until well combined.
Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
While the cake cools, prepare the frosting. In a food processor, blend the avocado flesh with cocoa powder, powdered sweetener, melted butter (or coconut oil), orange extract, and a pinch of salt. Blend until smooth and creamy.
Once the cake is completely cool, spread the avocado frosting evenly on top of the cake. You can also frost the sides if desired.
