Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a large bowl, combine the almond flour, tapioca flour, coconut flour, coconut sugar, cacao powder, baking soda, espresso powder, and salt.

In another bowl, whisk together the egg, milk, water, coconut oil, apple cider vinegar, and vanilla extract until smooth.

Gradually mix the wet ingredients into the dry to form a batter.

Pour into the prepared pan and bake for 12-14 minutes, or until a toothpick comes out clean.

Allow to cool completely.

While the cake cools, begin making the mint chocolate mousse.

Melt the chopped semisweet chocolate in a food processor, adding the peppermint extract and salt for flavor.

In a saucepan, heat 1 cup of heavy cream over medium heat until it simmers, then blend it into the melted chocolate until smooth.

Let the mixture cool for about 10 minutes.

Whip 2 cups of heavy cream with coconut sugar until stiff peaks form, and gently fold this into the cooled chocolate mixture until well combined.

Once the cake layer is completely cool, spread the mint chocolate mousse evenly on top with a spatula, creating a smooth layer.

Cover the cake loosely with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.

This will allow the flavors to meld beautifully as the mousse sets.

After chilling, prepare to add the whipped cream topping.

In a mixing bowl, whip the remaining heavy cream along with the vanilla extract until medium peaks form.

Using a piping bag or spatula, generously pipe the whipped cream over the mousse layer.

Finish your beautiful Mint Chocolate Mousse Cake with a sprinkle of chocolate shavings and fresh mint leaves.

Cut into slices for serving, and let the cake sit at room temperature for about 20-30 minutes before serving.