Preheat the oven to 180 ℃.
In a 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. Let the mixture cool a bit and then mash in the banana and vanilla.
Stir in the dry ingredients, mix until you get a thick batter.
Grease a 7-inch round cake pan. Dust it with little cocoa powder.
Pour the batter 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.
In a bowl mix hung curd n sugar. Once cake cools down completely, spread hung curd unevenly.
Arrange fruits over hung curd topping. Sprinkle the powdered sugar over it.
Relish the healthy Eggless Buckwheat cake with Hung Curd topping chilling during fasting.
