• Preheat the oven to 350° F/ 180° C.
• In a small bowl, combine flaxseed meal with water and stir. Set aside for 5 minutes.
• In another bowl, sift and combine coconut flour, cocoa powder, and baking powder. Whisk well.
• In a large mixing bowl, beat together eggs and sweetener with an electric mixer for 3 to 4 minutes, until the mixture increases its volume and becomes pale.
• Add oil and yogurt, and mix again shortly. Add the soaked flaxseed meal and mix to combine.

• Using a rubber spatula, gradually add the dry ingredients. Fold them gently into the batter until completely absorbed.
• Transfer the batter to a 9-inch heart-shaped pan (approx. 6 ⅓ cups or 1,5 l in volume), greased and lined with parchment paper.
• Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
• Let cool to room temperature before assembling the cake.

Chocolate Buttercream Frosting

• In a large mixing bowl, combine all of the frosting ingredients. Beat with an electric mixer for 3 to 4 minutes, until creamy and fluffy.

Chocolate Whipped Cream for Decoration

• In a large mixing bowl, combine all of the ingredients for the decoration. Beat with an electric mixer until thick and creamy. Do not overbeat!

Assembly and Decoration

• When the cake base is at room temperature, cut it in half with a long serrated knife.
• Place one layer on a serving plate and spread approximately ⅓ of the buttercream frosting on top.
• Place the second layer on the frosting.
• Spread the remaining buttercream frosting all around the cake. Smooth it out with an offset spatula.
• Fill a piping bag with the chocolate whipped cream and decorate the cake with it all around. You can use a star tip or no tip.
• Optionally sprinkle cocoa powder on top for a frosty look.