If I were to fall in love with any food, it might be this cake. Ingredients: 1 cup chickpea flour 1 cup GF oat flour ½ cup cocoa powder ½ tsp salt 1 tsp baking soda 1 tsp baking powder 2 tbsp flax seed meal + 6 tbsp water ½ cup powdered jaggery/cane sugar/sucanat ½ cup date puree 1 cup orange juice 1 tbsp orange marmalade. ¼ cup light olive oil Frosting: 1 cup date puree 2-3 tbsp cocoa powder 1 tbsp orange marmalade 3 -4 tbsp orange juice Pre heat the oven at 180 degree C. Stir in the flax seed in 6tbsp water, mix well and keep it aside. Dry roast the chickpea flour in low flame till slightly golden. If you are making the oat flour yourself, dry roast quick cooking oats in low flame for some time and grind it into a fine powder. Combine all the dry ingredients and mix well. Mix the flax seed mixture and powdered jaggery well till the jaggery is completely dissolved. Now add the other liquids one by one stirring well. Combine both the dry and wet ingredients and mix till there are not lumps left. Pour it into a greased tin and place it in the preheated oven. Bake at 180 degree C for 10 minutes and then continue to bake at 150 for 15 to 20 minutes. Keep a close eye on the cake and as soon as the cracks appear on the surface check if cooked by inserting a tooth pick right in the center. Do not over bake as it’ll result in a dry cake. Let the cake come to room temperate. For the frosting simply combine all the ingredients and stir well. Make sure you have a smooth date puree as lumpy or grainy puree will result in a not so nice frosting. Sieve the mixture if necessary. Add orange juice to attain the desires frosting consistency. To assemble simply pour the frosting on top of the cake and spread to cover complete cake and all the cracks. Decorate the cake with fresh orange slices.