• Preheat oven to 350°F.

Cake

• Grind the oats in a blender until it is a rough flour.
• Add to a large mixing bowl along with the almond flour, cocoa powder, baking powder and baking soda and whisk to get out any clumps.
• Add dates, vanilla, vinegar and half of the soy milk to a blender and blend until the dates are completely pulverized.
• Pour mixture into the bowl with the flours and add the remaining soy milk and stir well.
• Pour into a parchment lined 9 x 13 baking dish.
• Bake for 38 minutes.
• Once cake has finished baking, while still hot, pour the chocolate chips over half of the cake, letting the heat of the cake melt the chips so that you can gently spread it evenly over that half of the cake.
• Let cake cool completely. If the chocolate chips haven't hardened once the cake is cool, you can put the cake in the fridge or freezer for 10 minutes to harden the chocolate chip layer. It needs to be hardened so that you can spread the pistachio cream on top without them mixing together.

Pistachio Cream

• Add all ingredients to a blender and blend well.

Chocolate Frosting

• Add all ingredients to a blender and blend until it is silky. If there are still chunks of date after blending for a while, you can pour mixture through a sieve to get out any chunks.

Assembly

• Cut the cake in half so that there are two cakes, one with the chocolate chip layer and one without.
• Place the cake with the chocolate chip layer onto a plate or cake stand.
• Spread the pistachio cream evenly onto that cake layer.
• Place the other cake on top of the pistachio cream layer.
• Evenly spread the Chocolate frosting over the cake and decorate as you wish with the chopped pistachios. I sprinkled them around the top edge of the cake.
• Keep covered in the fridge for up to a week.