Mix flax seeds with water and let soak for 10 minutes.
In a large bowl, mix all dry ingredients (flour, ground almonds, baking powder and coconut sugar).
In another bowl, mix the wet ingredients (almond milk, vanilla extract, rice syrup, coconut oil and pre-soaked flaxseed).
Add the wet ingredients to the dry ones and mix well with a hand mixer.
Divide the batter evenly into three baking trays with a diameter of 25 cm and bake for 25 minutes at 180°C. (If you only have one baking tray, you can bake one cake first, then the second and third.)
Allow the cakes to cool on the cooling rack.