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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Grease and line the base and dust the sides of one 8" round springform baking tin.
In a large bowl whisk together ground almonds, brown rice flour, buckwheat flour, carob powder, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
In a small bowl whisk together flax eggs, olive oil, almond milk and apple cider vinegar.
Add the wet mix together with the cooked spaghetti squash to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Bake for about 45 - 50 minutes or until a cocktail stick comes out sticky. It will not get completely dry, because of the amount of spaghetti squash, it will have a slightly wet texture.
Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.
To make the frosting simply add all of the ingredients into food processor or blender and blend until you have smooth frosting consistency.
Once the cake is completely cooled, place onto a serving dish and using spatula spread with carob frosting. Sprinkle with some toasted almond flakes.
Tastes lovely chilled. Enjoy!