Preheat oven to 350 degrees F. Grease a Bundt pan well; set aside.
In a small bowl, whisk together almond flour, coca powder, potato starch, coffee, baking powder, and salt. Set aside.
In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out clean. Set aside to cool completely in the pan. Remove from pan; glaze with coffee glaze.
Coffee Glaze
In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
Pour glaze over cooled cake.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2017/perfect-for-pesach-cookbook-review-and-giveaway