The cake

1. Preheat the oven to 160ºC / 320ºF, prepare and grease a square baking pan. My cake pan was 25x25cm / 10×10 inches.
2. In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
3. In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
4. Add the wet to the dry and mix until just combined. Quickly transfer to the cake pan. Bake for 20-23 minutes or until a toothpick runs clean. Let cool.

The “mascarpone” cream

1. Add all the ingredients except for only half the milk to a high speed blender. While slowly adding the rest of the milk a little bit at a time and stopping to scrape every once in a, mix until you get a completely smooth, nice, and thick cream.

The assemble

1. Chose a serving dish/dishes of choice. For example you could use a lasagne dish, casserole dish or small glasses for individual portions. Cut the cake into suitable shapes and sizes depending on your dish. I sliced my cake like bread into 2,5 cm / 1 inch thick slices.
2. Pour the coffee onto a medium-sized plate. Dip each side of your cake pieces for around 1-2 seconds, until fully soaked but not for so long the slices start to fall apart.
3. Line the bottom of your dish with coffee soaked cake. Spread a nice layer of cream onto the cake layer. Repeat until you’ve used all the cake and cream finish with a layer of cream. Lastly, dust cocoa powder on top until completely covered. Let set in the fridge for at least 1 hour to let the flavours set. Serve and enjoy!