Preheat oven to 325 degrees F.

In a large mixing bowl, beat eggs and sugar together with a hand electric mixer for about 20 seconds on medium-high speed. Add olive oil, beer, and vanilla extract. Mix together until fully combined. Add the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until smooth and fully combined.

Pour the batter into a greased 8-inch spring form pan or cake pan (or 9-inch cake pan). Bake for 35-43 minutes or until the batter is set and toothpick comes out clean when inserted in the center of the cake.

Remove from the oven and let cool. Carefully flip the cake over to remove it from the cake pan (you might need to use a small spatula to help if it is sticking to the pan).

Once the cake has cooled, make the Baileys frosting by adding the butter to a stand mixer with a wire whip attachment or a large mixing bowl if using an electric mixer. Cream the butter until fluffy. Add in the vanilla extract, pinch of salt and baileys. Cream together. With the mixer on, slowly add in the powdered sugar until you have reached the desired consistency and sweetness. Taste the frosting and add more salt or sugar as needed.

Spread the frosting over the top of the cake and enjoy!