- Preheat your oven to 180° on a fan forced bake setting. Break the chocolate up into small pieces and melt in a pot over a very low heat on the stove. Stir occasionally and keep an eye on it to ensure it doesn’t burn whilst you are working on the rest of the cake. Meanwhile, using a hand blender or whizz, blend up the almonds and almond milk into a kind of thick, smooth paste and set aside. Make sure it is not too stiff though, and don’t be afraid to add a little extra milk in order to make it a little more creamy and smooth instead.
- Combine the almond meal, buckwheat and coconut flours and mix well. Then add the mashed banana followed by the nut paste.
- In a small dish, combine the water, baking soda and oil and give it a good stir. Pour it gently into the cake mix whilst it is mixing slowly, otherwise if you are making your cake by hand then make sure you give it a really good stir through.
- Then, ensure the melted chocolate is completely smooth and lump-free before removing it from the heat. Pour it into the cake mix whilst the beaters are rotating slowly to ensure that it is well mixed. Finally, stir the coconut milk through at the end.
- Line a standard 20cm round baking pan with grease proof paper and pour the mix in. Bake in the oven for 50-55 mins or until a toothpick comes out clean when inserted into the centre. Turn out onto a cake rack and allow to cool before icing.
To make the icing: Using a hand blender, blend together avocados, honey and cocoa powder to form a thick, shiny chocolate icing. Be careful when blending to add the cocoa powder slowly, or you might find you end up in a chocolate dust cloud during the process. This icing comes out perfectly smooth and easy to handle. Decorate the cooled cake by spreading the icing on with a cake spatula and sprinkle some chopped strawberries on top.