Preheat oven to 300F. Grease a round pan with coconut oil or spray (smaller for a thicker cake and larger for a thinner cake) and dust with unsweetened cocoa powder. Set aside.
Make the cake: Combine all dry ingredients in a bowl. Whisk until thoroughly combined. In another bowl, whisk vanilla, coconut oil and salt. Slowly pour wine mixture into dry mixture until mixed well.
Pour batter into pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out dry. Remove cake from pan and place on wire rack to cool.
Make the glaze: combine ingredients for glaze and add enough almond milk until desired consistency is achieved.
Assemble the cake: Pour glaze over cake, then allow to set for 5-10 minutes. Once glaze has set, place cake on a stand, slice and serve!