Pour 8 oz of coconut cream (warm for 1-2 minutes if solidified) into a blender bowl. Add in cashews, 1 tsp of vanilla extract, coconut sugar (or chopped dates), and a pinch of salt. Allow ingredients to soak up the coconut cream while preparing the rest of the cake. Soak for at least 30 minutes.
Pre-heat oven to 350F.
In a large mixing bowl, mix in all dry ingredients – almond flour, buckwheat flour, carob powder, carob chips, baking soda, cinnamon powder, and coconut sugar.
In a separate bowl, mix together coconut oil (melted), non-dairy milk, coconut cream, apple cider vinegar, and vanilla extract.
Add wet ingredients to dry ingredients and stir until all ingredients are combined well.
Grease one 9″x13″x2″ rectangle pan or (3) 9″x5″ loaf pans. I used one large rectangle pan greased with coconut oil.
Spread batter evenly into pan(s) and place into pre-heated oven. Bake for 25-30 minutes or until inserting a toothpick comes off clean.
Allow cake to cool.
Prepare frosting. Blend all ingredients from step 1. Pulse blender until blended smooth and creamy.
Once cool, flip cake onto work surface and cut into 3 even rectangular pieces. Trim edges with sharp knife.
Frost top of each layer and place to create a 3 layer cake. Frost sides of the cake.
Garnish top of cake with coconut chips and sides with shredded carob chips (optional)