Pre heat oven at 180˚C (360˚F), and line a 7 1/2 inch cake tin with baking paper, or coat in just a little coconut oil then dust with cacao powder (this will give the nicest end result).
Place pitted dates in a bowl, cover with boiling water, let soften for 15 minutes then drain.
Sift buckwheat flour, almond meal and cacao powder into a food processor, then add the rest of the dry ingredients - baking powder, baking soda, sea salt, (except psyllium husks), and pulse to combine.
Blend psyllium husks with coconut milk for 10 seconds maximum (otherwise it gets too thick) then immediately pour into the food processor.
Quickly add the rice malt syrup, melted coconut oil and vanilla extract. Add the soaked and drained dates, pulse all till combined.
Pour cake batter into the prepared cake tin, even out the surface and bake (forced fan) for 40 mins. Remove from tin and let cool entirely. Once cool, slice cake horizontally and ice with ganache.