Chocolate Cake

Instructions

1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
2. Line three 7-inch cake tins or two 9-inch cakes with olive oil and baking paper and set to one side.
3. In a blender or food processor, grind the buckwheat and millet granules with the flaxseeds, and oats. Place in a large mixing bowl.
4. Add the brown rice flour, tapioca flour, baking soda and cocoa powder to the dry ingredients in the mixing bowl.
5. Mix in the maple syrup and then the olive oil into the bowl with a spatula. Then gradually add the filtered water.  The dough should be moist.
6. Set the timer to 20 minutes and bake in the oven. Ensure a skewer can go through the cake and come out clean. Remove the cake tins from the oven once cool.
7. To make the icing, in a blender pulse the cashew nuts, water, lemon juice, coconut oil and cocoa powder. Layer the icing over the cake over each layer with a spatula.
8. Serve.