Preheat the oven to 180ºC (350ºF) and grease, line, and flour two 20cm (8 in) cake tins.
Whisk together the flour, baking powder, salt, and espresso powder in a medium bowl. Set aside.
In a large bowl, beat together the butter and coconut sugar until pale and fluffy using a hand mixer, about 5 minutes.
Add the eggs and beat well until emulsified. Add the maple syrup and vanilla and mix well.
Add the dry ingredients and coffee to the wet ingredients in 5 alternating stages, beginning and finishing with the flour.
Divide the batter evenly between the two prepared tins and bake for 25-27 minutes, or until a cake tester comes out clean or with a few crumbs attached.
Allow the sponges to cool in their tins for 10 minutes, then remove them from their tins and place them on a wire rack to cool completely.
Add the agave, milk, flour, and salt to a saucepan over medium heat. Whisk continuously until the flour disappears and the mixture comes to a boil.
Allow the mixture to boil for 2-3 minutes, or until it thickens and reaches a loose pudding consistency.
Remove the pudding from the heat and spread it out on a large platter to cool to room temperature.
Once the pudding has cooled, add the butter to a stand mixer fitted with the paddle attachment. Beat on a high speed for 5 minutes until fluffy. Turn the mixer off and scrape down any off the sides of the bowl.
Turn the mixer on to medium-low speed and slowly begin adding the pudding mixture to the butter, one tablespoon at a time. Once all of the pudding has been added, add the vanilla and cinnamon. Increase the mixer speed to high and beat until super fluffy.
Level any domed areas off of the sponges and then crumb coat the cake. Place in the fridge for 30 minutes to harden the frosting and lock in the cake crumbs.
Complete the outer layer of frosting. Place the remaining frosting into a piping bag fitted with a ruffle nozzle (Wilton #2D) and then pipe small ruffles around the edges of the cake. Top each ruffle with chocolate coated coffee beans if desired.
This cake will keep covered and refrigerated for up to 4 days. Bring to room temperature before serving.
You can make the frosting pudding up to 2 days in advance, just be sure to store it in the fridge. Let it come to room temperature and stir it well before adding to the butter.
The sponges can be made separately, up to 24 hours in advance. Keep the sponges covered and refrigerated until assembly.