Preheat the oven on 180°C / 350F

Place the dry ingredients into a bowl

Grind the flaxseeds and mix them with twice as much water: 2 tbsp flax+6 tbsp water. You will see that what you get will look a lot like a beaten egg

Mix the oil, agave or maple syrup with lemon juice – if using coconut oil, you can melt the really easily – just place the jar in hot water or place it in the oven while it’s heating for baking

Mix flax and oil mixture with a spoon into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy.

The batter should be fairly thick but still pourable

Divide the batter into two bowls and add cocoa and same amount of milk or water into one.

Now assemble the cake.. Place a table spoon in the middle of the lined loaf pan, top it with a tablespoon of chocolate batter and continue until the batter is used up.

Test the cake with the tooth pick. When the cake is done it should come out almost clean, just with a few crumbs but no batter on it. Leave it to cool completely, preferably for a day so the pattern settles nicely.

Keep it in a closed box in the fridge up to a week.