Soak the flax seeds in water for 5-10 minutes. This mixture is the egg substitute.

Line a 17-18 cm cake pan with a circle of baking paper. Grease well the pan.

In a bowl combine spelt flour, coconut flour and baking powder.

In a large bowl whisk thoroughly together the flax seed eggs with the two kinds of sugar for 5 minutes. Try to break all the crumbs that the dark brown sugar might have formed (however it won’t be an issue if few of them remain).

Add olive oil, milk and vanilla and whisk until incorporated. Using a rubber spatula, gradually fold in the dry ingredients until absorbed.

Pour the batter into the prepared pan. Bake for about 40 minutes, or until a wooden skewer inserted in the centre comes out clean. Let cool until room temperature before assembling the cake (ideally refrigerate the cake base in order to cut it easier into 3 layers).

Spoon the coconut cream in a large mixing bowl. Remove any liquid that might remain in the can (coconut water).

Add maple syrup to the bowl. Using an electric mixer beat together the coconut cream and maple syrup at a high speed for 2-3 minutes, until creamy. Add cocoa powder and beat at lower speed, until it is absorbed. Switch back to high speed and beat for few more minutes, until the frosting thickens but still remains creamy.

Using a long serrated knife cut the cake base horizontally into three equal layers. Place one layer on a serving plate and cover it generously with frosting. Continue the process with the remaining two layers. Leave a bit more than ⅓ of the frosting for the top and the sides of the cake. Use a metal spatula to smoothen the top.