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Preheat the oven to 350°F. Line two 6-inch round cake pans with parchment paper and set aside.
In a mixing bowl, beat together the eggs, milk, maple syrup, sugar, butter and vanilla until combined.
Beat in the almond flour, cocoa, baking soda, and salt until combined and no clumps remain. Be sure to spoon and level the flour and cocoa.
Divide among your pans (about 377g per pan).
Bake for 33-40 minutes or until a toothpick comes out clean. All ovens are different, so keep an eye on it.
Once done, let cool in the pans for 20 minutes, then flip onto a wire rack to finish cooling.
While the cake cools, make the frosting: In a large bowl cream butter until smooth with a mixer. Add the pure vanilla and almond extract to the butter. Mix until fully combined. Add the cocoa powder and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined. Add the milk to the frosting and beat it until smooth and spreadable.
Once completely cool, frost with about 1 cup of frosting between each layer and the remaining on the outside. Top with fresh strawberries if desired and enjoy!