Measure ingredients. If we don’t have almond flour, we can always grind almonds easily.
Grind flax seed and with baking powder, mix it to the almond flour.
Break and separate eggs. Put egg whites to a medium size mixing bowl. Keep yolks apart.
Beat egg whites until hard peaks form.
Add yolks to the whites slowly one by one whilst keep beating the whites.
Add dry ingredients and coconut milk to the batter alternating the two. It’s time to add Agave if we use any.
Mix until the batter is smooth and the ingredients are incorporated nicely.
Pour batter into the cake form and put it into the preheated oven for half an hour to bake.
After half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on the oven as each oven is a bit different.
Whilst the cake base is baking, use the time to make the cream.
Put mascarpone, unsweetened cocoa powder and the agave or any sweetener of choice into a medium size mixing bowl.
Beat them together until the cream is soft.
Wait for the cake base to cool in a rack before spreading the cream on top.
Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.
Cut it open in the middle. We can use a piece of yarn for this or a clean cutting knife.
Put frosting in the middle then close the cake up.
Spread the chocolate cream on top and the sides evenly.