Please help me analyze my vegan diabetic safe cake recipe

I'm still working on that recipe for a vegan diabetic friendly cake.

I'm using the following ingredients and ratio that now seems to work

1.5 cup almond flour 4tbsp flax egg + 2 tbsp more water (my flax seed, after grinding, seems a bit thicker than the avg) .5 cup monk fruit sweetener 2 tbsp baking powder (I am contemplating adding a half tsp soda for more fluff) 1tbsp vanilla (does seem to be enough to bring flavour and mask the flax taste) Pinch of salt

Thinking of adding cocoa powder to help mask. But I'm going to have to once again tweak the ratios. My get together is tomorrow afternoon and I've been baking all week trying diff ratios. It's been a hell of a rollercoaster ride. Fellow bakers of Reddit, please kindly advise on the ratios when implementing cocoa powder? And at this point, is it even worth adding baking soda? TIA