Separate eggs.

Beat egg whites on high speed until hard peaks form.

On low speed add yolks to the whites one by one whilst keep beating. Also add the Agave or sweetener of choice.

Mix almond flour and baking powder into the batter along with the coconut milk until the batter is smooth and the ingredients are incorporated nicely.

Pour batter into the cake form and put it into the 356°F / 180°C preheated oven for about 40 minutes to bake.

Whip cream with the vanilla extract.

Beat mascarpone, unsweetened cocoa powder and Agave syrup or sweetener of choice together until it becomes creamy and soft then fold in whipped cream.

Trim the cake if necessary to get a fairly even surface to spread the chocolate on.

Cut it in half horizontally. We can use a piece of yarn for this or various other solutions in our KitchenBazaar

Let the cake cool down on a rack then spread half on the cream on the bottom slice.

Spread the other half of chocolate cream on top and the sides evenly.