Cake:
Preheat oven to 350° Fahrenheit and grease a 9" round glass baking dish.
In a mixing bowl, combine the almond milk, coconut oil, coconut sugar, cocoa powder, and pea protein; mix well.
Add the buckwheat flour, tapioca flour, coconut flour, baking soda, and salt. Stir until well mixed.
Transfer to prepared baking dish.
Bake for 25 minutes.
Cool and remove from baking dish.
Frosting:
In a medium-sized mixing bowl, combine the coconut cream, cocoa powder, and sugar.
Frost cake.
Slice and serve.
