Pre-head oven to 180 degrees Celsius. Oil the base and sides of two mini bundt tins or ramekins.
Place all dry ingredients including the almond meal, baking powder, bicarbonate of soda, cocoa, cinnamon and Stevia into a bowl and mix well.
Place the wet ingredients including the egg, vanilla, ricotta and milk into a separate bowl and mix well to combine.
Combine wet ingredients with the dry ingredients and mix well.
Spoon the mixture into the two ramekins and bake in the oven for approximately 30 minutes or until cooked (test with a wooden skewer). Once cooked, remove from the oven and allow to cool.
Once the cakes have cooled make the icing by placing the milk powder, sifted cocoa and Stevia into a bowl and mix well.
In a small cup, place the milk and coconut oil and heat in the microwave for approximately 40 seconds and mix well. Combine the milk and oil with the dry ingredients and mix well.
Drizzle the icing over the cakes.