Preheat oven to 325F. Use coconut oil to grease bottom and sides of two 6" baking pans. Line the bottom of the pans with parchment paper. Set aside.
Combine all wet ingredients in a large bowl. In a separate large bowl mix all the dry ingredients, making sure to break up any clumps from the almond flour and spices.
Use your fingers to make a small hole in the center of the dry ingredients. Pour the wet ingredients into the hole and whisk until all of the ingredients are well incorporated. The batter should be fairly thick.
Evenly distribute the batter among the prepared pans and use a spatula to smooth the top of the batter.
Place the cake pans on the middle rack in the oven and bake for 35 to 45 minutes. The cakes should be lightly browned, firm to the touch with a bit of give, and a toothpick inserted into the center of the cakes should come out clean.
Remove from the oven and allow to cool for 15 minutes before carefully running a clean knife around the inside of the pans to loosen the cake. Turn out onto a cooling rack. Frost the cakes once completely cooled.