In a large bowl, whisk together the water, almond liqueur, canola oil, sugar, maple syrup, and agave syrup. Add the applesauce, almond extract, and salt and whisk to combine. Add the milk mixture and whisk again. Whisk in the baking powder, cocoa powder, almond meal, and flour to form a semi-thick, pourable batter with no large clumps, adding more almond milk, 1 teaspoon at a time, to thin the batter to cake-batter consistency, if needed.