Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
Grease pans with avocado oil or baking spray. I like to use parchment rounds.
Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
Beat eggs until frothy about two minutes.
Stream oil in. Add Swerve.
Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
Add in sour cream to cocoa mix.
Add vanilla to cocoa mix.
Add cocoa mix to mixer (egg mixture).
Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.