Preheat the oven to 350 degrees. Grease a 9-inch round cake pan with nonstick spray.

In a small bowl, zap the coconut oil in the microwave for 10–15 seconds so that it's warm, not hot.

In a large bowl combine the water, eggs, and coconut oil. Stir together. Add in the baking powder, and baking soda. Mix well.

Using a food processor, combine the beans, maple syrup, vanilla, salt, the date, espresso powder, salt, and cocoa powder. Process until smooth.

Add the egg mixture to the food processor and blend for another minute, or until creamy.

In a large bowl add the mixture from the food processor and then add the gluten-free flour. Stir until well combined.

Transfer the batter to the cake pan and bake for 30 minutes.

Scoop the flesh from the avocados and add to the food processor with the cocoa powder and maple syrup. Process until creamy.

Spread the frosting onto a cooled cake.