Preheat oven to 180 degree. Grease a 7-inch round cake pan. Dust it with some cocoa powder.
In a small bowl, sift the buckwheat flour, baking powder, salt and cocoa powder together.
Combine coconut oil, honey, chopped dates and dark chocolate in a large saucepan. Warm the mixture over very gentle heat and stir till the chocolate melts.
Turn off the heat. Add the grated beetroot. Mix well. Let the mixture cool a bit and then beat in the eggs and vanilla.
Stir in the dry ingredients, mix until you get a thick batter. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.Turn out on a cake rack to cool.
For the glaze: Mix all three ingredients in a small bowl till thick and glossy. Taste and adjust for sweetness. Pour over the cooled cake. Sprinkle some nuts, seeds and cocoa powder.
