Preheat the oven to 350 degrees and grease a 7 or 8 inch spring form cake pan with coconut oil and line it with parchment paper.

Add all of the dry ingredients (except the gelatin) to a food processor. Pulse until mixed together.

Add the wet ingredients into the food processor (except the water), and blend until the batter is mixed thoroughly.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

Pour the gelatin egg into the food processor with the batter and quickly pulse it in.

Pour the batter into the greased and lined cake pan and smooth the top with the back of a spoon.

Bake for 25-30 minutes or until a toothpick comes out mostly clean with only a few crumbs, from the center of the cake.

Let cool in the pan for 30 minutes and then transfer the pan to a cooling rack. Let cool fully, then remove from the spring form pan. Store in the fridge covered until you are ready to frost. The cake will be much easier to frost if it is cold and firm.

Using an electric mixer, mix all of the ingredients together and beat until light and fluffy.

Store the icing in the fridge for at least 1 hour before icing the cold cake.

Using a spatula and butter knife, spoon the icing on top of the cake and spread evenly over the top, then over the edge and on the sides.

Sprinkle with dairy free chocolate chips if tolerated. Cut and serve immediately. Serve with a scoop of vanilla ice cream on top if desired.

Store leftover cake in the fridge for up to 5 days or in the freezer for up to 3 months.