Preheat your oven to 180 degrees C and grease two round cake tins (18cm / 7"). Sieve all the flours into a big mixing bowl and add the salt, soda, cream of tartar, coconut blossom sugar and cacao powder. Combine well. Mix the apple sauce, almond butter, walnut oil and apple vinegar in a separate bowl. Combine well and work in the oat milk.
Combine the liquid mix with your dry ingredients. Again, combine well and distribute evenly among the two cake tins. Bake for about 30 minutes or until your skewer comes out clean. Transfer the cakes to a wire rack and let them cool off completely.
Mix the agar agar into the soy yoghurt. Add the cardamom, cinnamon and the sukrin icing sugar. Add the hot espresso and place in the fridge to set.
In a small sauce pan, melt the cacao butter and the date syrup over low heat. This will go pretty fast, so be careful not to over do it and take it off the heat once the cacao butter has melted. Sieve in the cacao powder and combine well. Add the soy yoghurt and combine well again.
Place the first cake upside down on a serving platter. Spread the mocha cream evenly on top. Place the second cake (flat side to flat side) on top and slightly press together. Using a spatula, cover the entire cake evenly with the chocolate ganache. Place the coffee beans in a circle around the top of the cake for some extra love.