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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 °C)
Grease and line the base and dust the sides of one 8" round cake baking tin.
In a large bowl whisk together hazelnut flour, brown rice flour, teff flour, tapioca, 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, half of the almond milk, lemon juice and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency. Add rest of the almond milk as needed. I've used just under ½ cup. Spoon the mixture into your prepared tin and level out the surface. Top with the strawberries.
Bake for about 40 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 tin.
Once the cake is completely cool, you can frost and decorate the top. Place the cake onto a cake stand and spread generously with some creme fraiche or whipped coconut cream. Top with more strawberries, thyme sprigs and fresh mint.
Once frosted store in fridge.