Preheat oven to 180˚C.
For the cake - Add almond meal, 1/4 cup cocoa powder, flax seeds and baking powder to a medium bowl and mix until combined. Add eggs, rice malt syrup, olive oil and 1 teaspoon vanilla essence/extract and mix until combined. Pour into a round 8 x 8 inch baking tray (or smaller) and bake for 25 - 30 mins.
For the icing - place dates in a blender and blend until they clump and become a paste. Add the rest of the ingredients, yet slowly adding 1 tablespoon of milk at a time and continue to blend until smooth consistency. Spread evenly over cooled cake and enjoy.