Preheat your oven to 175 degrees Celsius,
Grease an 8inch cake tin,
In a small bowl mix the flax eggs ingredientstogether and leave to set on the side,
In a sauce pan melt the dark chocolate with thehot water and the shot of espresso over slow heat, whisk to combine then leaveto cool,
In a mixing bowl combine all the dry ingredientstogether then pour the vegetable oil, flax egg and combine,
Pour the melted chocolate in the bowl and whisktogether removing any lumps but do not over stir,
Pour the batter in your tin and cook for 40minutes at 175 degrees Celsius.
Leave to cool and top with a coconut creamicing.