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

Grease and line 2 x 6" round cake baking tin.

In a large bowl whisk together teff flour, buckwheat flour, cacao, desiccated coconut, coconut sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

In a small bowl whisk together olive oil, almond milk and apple cider vinegar.

Add the wet mix together with the mashed bananas to the dry mix and mix until well combined. Add a little bit more almond milk if the mixture feels too dry. It should be of a muffin batter consistency.

Evenly divide the mixture between the two cake tins and level out the surface.

Bake for about 25 minutes or until a cocktail stick comes out with just few crumbs on. Do not over bake.

Remove from the oven once ready and leave to cool down for 5 min before carefully moving onto a wire rack.

To make the frosting place all of the ingredients for the chickpea layer into a food processor and blend until smooth. Add more lemon juice or 1 tablespoon of almond milk if it feels too thick.

To make the chocolate glaze gently melt roughly chopped chocolate in a double boiler and stir until smooth. Set aside and leave to cool down while frosting the cake.

Place first of the cooled cakes onto a cake stand and spread generously with the frosting. Place the second one on the top and using spatula frost the top and sides of the cake. Have a bit of patience and keep going until the surface is nice and smooth.

Pour the cooled chocolate glaze on top and gently smooth out to the sides so the glaze runs over the edge.

Decorate with some fresh fruit and chocolate shavings.