Soak the dates for 1-2 hours, drain and keep the soaking water.

Preheat the oven to 350°F (180°C).

Place the dates with the coconut milk in a food processor and pulse until creamy.

Put the mixture in a bowl, add vanilla extract, baking soda, and vinegar. Stir well.

Add the whole wheat flour, cocoa powder, and baking powder. If it is too thick, add 1 cup of the water in which you soaked the dates. Mix everything well.

Line an 8-inch (20-cm) round cake pan bottom with parchment paper and put the mixture in it.

Bake for about 35-40 mins (to check if it is ready: insert a toothpick and see if it comes out almost dry).

Leave it to cool completely before cutting it.

Place the coconut milk and flour in a saucepan. Whisk well until there are no lumps.

Fold in the maple syrup and the finely chopped chocolate. Heat the mixture until the chocolate is melted and the frosting thickens.

Put the mixture in a bowl and cool it well in the refrigerator for at least 2-3 hours until firm.

Cut the chocolate sponge cake into two even parts.

Place the bottom cake layer on a serving plate. Put an adjustable cake ring around it or use your round cake pan with removable bottom (without the bottom).

Spread the raspberries evenly on top of the bottom cake layer.

Cover them with about half of the chocolate frosting. Then, gently top with the upper cake layer.

Cover the top of the cake generously with the other half of the chocolate frosting, leaving part of it for the sides.

Refrigerate for at least 2-3 hours until the frosting firms. Carefully remove the ring and finish the cake by decorating the sides with the last part of the frosting.

Decorate with some fresh raspberries, blueberries, cranberries, coconut shreds, and chocolate on top.

Refrigerate for several hours and enjoy!