Preheat your oven to 350°F. Generously grease a bundt pan with coconut oil, especially if you're not using a silicone mold.

In a large mixing bowl, stir together the almond flour, cocoa powder, espresso powder, baking powder, baking soda, sweetener, and chocolate chips.

In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and vinegar until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is smooth.

Pour the batter evenly into the greased bundt pan and smooth the top.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool completely in the pan before carefully inverting onto a plate or stand.

To make the chocolate drizzle, add the chocolate chips and coconut oil to a small bowl and microwave in 20-second intervals, stirring in between, until fully melted and smooth.

Drizzle the chocolate over the cooled cake and sprinkle with sliced almonds before the drizzle sets.

Let the chocolate harden slightly before slicing and serving.