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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 ºF (180 ºC)
Grease and line the base and dust the sides of two 6" round cake baking tins.
In a large bowl whisk together sorghum flour, brown rice flour, ground pumpkin seeds, arrowroot, baking powder, bicarbonate of soda and salt. Stir in sugar, thyme and lemon zest and set aside.
In a small bowl whisk together gelled flax eggs, olive oil, lemon juice and vanilla.
Add the wet mix to the dry mix together with grated zucchini and mix until well combined. You should have muffin consistency. Spoon the mixture evenly into your prepared tins and level out the surface.
Bake for about 30 minutes or until a cocktail stick comes out clean. Remove from the oven once ready and leave to cool down for 20 minutes before removing from the tins.
Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread generously with some whipped coconut frosting. Top with the second cake layer and frost the top and the sides of the cake.
Decorate with thyme sprigs, lemon slices, lemon zest, flaked coconut.