If you can make the chocolate and coconut frosting the night before to set.

Chop the dark chocolate and put into a small bowl. In a pan heat coconut cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until all melted. Stir in the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. Stir in the ground hazelnuts before frosting the cake to thicken the frosting.

Preheat the oven to 350 °F (180 °C) - 325 °F fan (160 °C fan)

Grease and line 8" round cake baking tin.

In a large bowl whisk together teff flour, ground hazelnuts, arrowroot, cacao powder, baking powder, bicarbonate of soda, cinnamon, salt and coconut sugar and set aside.

In a different bowl whisk together olive oil, coconut milk, apple cider vinegar and vanilla.

Add the wet mix together with mashed bananas to the dry mix and stir together until well combined. Add couple more tablespoons of coconut milk if the mix feels too dry, but it shouldn't be runny, rather more thick batter.

Spoon into your prepared tin and level the surface.

Bake for about 45min or until a cocktail stick comes out clean.

Remove from the oven once ready, leave to cool down for 20 min before moving onto a wire rack.

Once the cake is cooled place onto a cake stand and spread the chocolate and hazelnut frosting on top. Chop some hazelnuts and sprinkle on top.

Store in a fridge.