Preheat oven to 350 degrees. Liberally grease bundt pan with coconut oil, making sure you get every crevasse.
In a large bowl, combine dry ingredients: almond flour, cocoa powder, baking soda, and salt. Set aside.
In another large bowl, whisk together eggs, coconut milk, maple syrup, and vanilla extract.
Pour wet ingredients in with dry ingredients. Use a spatula to fold in the wet mixture into the dry ingredients until combined. Do not over mix.
Pour mix into greased bundt cake pan, using the spatula to smooth out the top of the cake.
Bake 30 to 40 minutes or until a toothpick inserted into the middle comes out clean.
Allow cake to cool a minimum of 30 minutes on a wire cooling rack. Turn over cooled pan onto a platter to release the cake.
To make frosting, you can melt 3/4 cups chocolate chips in a double boiler on the stove, OR you can pour them into a bowl and microwave them 20 seconds at a time, stirring after every interval, until they are completely melted. Stir in coconut milk. If it is too runny, allow frosting to cool a few minutes. Drizzle over cake and frost as desired. Use remaining 1/4 cup chocolate chips as decoration.