Pre-heat the oven to 180C/375F degrees.
Grease and line a 8inch springform cake tin with parchment paper.
In a medium bowl, whisk the butter until soft
Add the sweetener and whisk together.
Whisk in the egg yolks, one at a time until the mixture is smooth.
Add the coconut flour, baking powder, cocoa powder, almond milk and salt. Whisk together.
In another small bowl, whisk the egg whites until stiff.
Fold the egg whites into the cake mixture.
Spoon the cake mixture into the cake tin and bake for 35-40minutes until the centre of the cake is firm.
Remove from the oven and allow to cool for 5 minutes in the tin.
Remove the cake from the tin and place on a cooling rack.