Preheat oven to 350°F. Grease a 9-inch round cake pan with coconut oil. Dust pan with cocoa powder, shaking out excess. Line pan with parchment paper; dust again with cocoa powder.

In a small bowl microwave coconut oil 15 to 20 seconds or until melted. In a large bowl combine eggs, the water, and melted coconut oil. Stir together the 1/3 cup cocoa powder, baking powder, and baking soda.

In a food processor combine beans, both sugars, vanilla, and salt. Cover and process until smooth. Stir bean mixture into egg mixture until combined. Add cocoa powder mixture to egg mixture; beat with a mixer on medium 1 minute. Spread batter into prepared pan.

Bake 30 minutes or until a toothpick comes out clean. Cool cake layer in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, dust cake with espresso powder and/or additional cocoa powder and serve with berries and/or Sweet Cashew Cream.