Line a baking sheet with baking paper and roast the almonds at 200°C until they turn golden brown.
In a bowl, beat the eggs together with the light caster sugar, vanilla paste, and salt until well combined.
Add the coconut oil and milk, and mix again.
Sift in the cocoa powder, flour, and baking powder, and mix until the batter is smooth.
Pour the batter into a greased and lined baking pan.
Bake in a preheated oven at 175°C for about 25 to 30 minutes, or until a skewer inserted into the cake comes out dry.
Let the cake cool completely.
In a saucepan, bring the unwhipped whipping cream to a boil.
Remove the saucepan from the heat and add the chocolate drops. Let it stand for a minute.
After a minute, stir the mixture until smooth. Add the chopped almonds and mix until combined.
Spread the almond chocolate ganache over the completely cooled cake.
Let the cake stand for a few hours until the topping is firm.