1. Preheat your oven to 350°F (180°C). Grease two 7-inch cake pans with with avocado oil then dust evenly with 1 tsp cocoa powder.
2. Sift the flour, coconut sugar and both cocoa powders into a mixing bowl.
3. Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of water and leave to sit for 5 minutes.
4. Meanwhile, add your almond milk (or plant milk of choice), vanilla extract, oil, vinegar, pure maple syrup and flax egg to the mixing bowl. Whisk with a hand whisk until well combined, mix until large lumps are gone. Divide the batter evenly between the prepared cake tins. Place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire cooling rack to cool completely.

For the cake assembly:

1. Let ice-cream sit out of the freezer on your counter top for 15-20 minutes before
   assembling the cake to soften.
2. Line the sides of an 7-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. Put the first cake layer in the bottom of your pan. then scoop an entire pint of dairy free ice cream and spread evenly with a spatula. Then add second cake layer on top of ice cream. Then scoop the entire pint of the other ice-cream on top and spread evenly with spatula.
3. Allow ice cream cake to freeze completely, 6-8 hours. To make the ganache cook the chopped chocolate and almond milk on top of a double boiler over simmering water until smooth and warm, stirring occasionally. Once smooth and melted transfer to a bowl and let sit at room temperate for 1-5 house covered with plastic wrap. The longer it sits the thicker it becomes (like more of a frosting texture).
4. Once the cake is frozen, remove from springform pan and remove parchment paper from sides.
5. Ice cake with ganache and freeze until serving.