Preheat Oven. Adjust an oven rack to the middle position and preheat the oven to 350ºF.

Grease Pans. Grease two 8-inch round cake pans with nonstick cooking spray or brush lightly with melted coconut oil. Place an 8-inch parchment-paper round in the bottom of each pan and grease it lightly with nonstick cooking spray or brush lightly with melted coconut oil.

Make Batter. Whisk the almond flour, tapioca starch, sugar, baking powder, and salt together in a medium mixing bowl. Break up any clumps of almond flour with your fingers or a fork. Add the oil, eggs, milk, and vanilla and whisk until smooth.

Fill Pans. Spread the batter evenly into the prepared cake pans. Gently tap the pan on the counter to settle the batter.

Bake until a cake tester inserted in the center of each cake comes out clean, about 30 minutes.

Cool the Cake. Allow the cake(s) to cool in the pan for about 8 minutes, then turn out to a wire rack to cool completely. Peel off the parchment paper and allow to cool completely before frosting.

Store the Cake. Cover leftover cake and store on the counter for up to three days. To freeze the cake: cool cake completely. Wrap tightly with plastic wrap and freeze up to two months. Thaw cake overnight in the refrigerator.

Make Frosting. Beat the dairy-free spread until light. Stop mixer. Add the powdered sugar, salt, and milk. Turn mixer to low. Mix for a few seconds. Increase speed and beat the frosting until light and fluffy. If frosting is too thick, add additional milk as needed.