How to make the cakePre-heat oven to 180ºC.Add Buckwheat flour, coconut flour and baking powder to a bowl and leave aside.Into a separate bowl add eggs (or flaxseed), apple sauce, sweet potato and cacao and using an electric whisk if you have one beat until the mixture is lovely and creamy.Slowly whisk in the flour little by little until it is fully combined.Divide the mixture equally into 2 oiled springform tins and bake for 20 minutes. You will know the cake is cooked when a skewer comes out clean.(I only have 1 springform tin so I did one at a time and also I lined it the second time with parchment paper as it prevented it from sticking to the tin).Remove from the tin and leave the cake mixture on a wire rack to cool fully before assembling.

How to make the Cream Filling (regular)Firstly, purée the banana until it is creamy and soft.Add all of the ingredients to a bowl and whisk until they come together and make a soft spreadable mixture. It should have the consistency of cream when finished. {It is important to note that if using a high speed blender (like a Nutribullet) to make the filling it will be a little runny after blending. If this happens, add the mixture to a bowl and refrigerate for an hour before using on the cake. This helps it thicken up.}

How to make the Cream Filling (vegan)The night before you are making your cake place the tin of coconut milk in the fridge. When you are ready to make the filling, open the tin without shaking and gently scoop out the coconut cream into a bowl.Using an electric whisk, whisk the coconut cream until stiff peaks start to form. It will resemble the same consistency as the whites of eggs when beaten.Fold in the pureed banana and orange zest (omit the orange juice)

How to make the Chocolate GanacheAdd coconut milk and maple syrup to a saucepan and bring to the boil. Stir well and turn the heat down to medium and allow it to keep bubbling for about 10 minutes. Keep and eye on it so it doesn’t burn. The mixture should start to darken ever so slightly and reduce.Using a hand whisk, add the cacao powder to the milk and whisk until it is totally mixed through and no lumps are visible. The sauce should be lovely and velvety at this stage.Stir in the orange zest and then take the sauce off the heat and allow to cool before using it on the cake. This will thicken it up even more and will make it more like a regular melted chocolate.

Assembling your cakeSpread the cream filling on one side of the cake mixture and gently place the other half on top.Pour the chocolate ganache over the top of the cake and spread using a spatula so that everywhere is covered. It should be thick so should mostly stay on the top.Cut the raspberries in half and decorate the top of the cake and finally sprinkle the zest of the orange over the top.Keep in the fridge until ready to serve.