In a cup, mix the egg substitute (or ground flaxseeds) and water and let it soak for 5 minutes.
Put all dry ingredients (flour, coconut sugar, baking powder and cocoa powder) in a large bowl and mix together.
In another bowl, mix all of the wet ingredients (maple syrup, coconut oil, vanilla extract, almond drink and previously prepared egg substitute), add them to the mixture of dry ingredients and mix with a hand mixer into a smooth mixture.
Finally, pour in melted and slightly cooled down dark chocolate.
Pour the mixture into a cake tin with a diameter of 25 cm and bake for 25 minutes in a preheated oven at 180 °C.
Place the cake on a cooling rack and leave to cool while you prepare the cream.