'Free From' Chocolate Cake

1.Melt coconut oil (for cake) in a porringer or bowl over hot water.
2.Put carob, cacao, purple corn, lucuma and cacao powders into a large bowl and mix.
3.Grind buckwheaties in a grain mill or coffee grinder to make a flour and add to bowl.
4.Dissolve Psyllium husks in 300ml warm water.
5.Add melted coconut butter and psyllium to large bowl and mix well.
6.Put half of cake mixture into a cake tin or dish - I like the silicon ones as cakes are so easy to remove from them when they are ready, but glass, ceramic or stainless steel will do. Reserve the other half for later.
7.Melt coconut butter and cacao butter for filling/topping as above.
8.Mix cacao powder, carob powder and lucuma powder into melted butters.
9.Allow it too cool a little and then spread about 3/4 of it over the cake - this will be your filling.
10.Refrigerate the cake until the filling is set - do not leave it too long as you do not want the other half of the cake to firm up too much.
11.Add the other half of the cake mixture above the filling and press in well.
12.Spread the remaining filling/topping over the top of the cake and refrigerate again.
13.Serve with a hot drink in small slices.