Mix the ground flax seeds with 9 tbsp of water and let them sit for about 5 minutes until they start gelling. Combine the coconut cream with the cider vinegar in another bowl.
Add the sugar and flax seed mixture to a large bowl and beat together for a few minutes or until the mixture becomes very frothy. Add the remaining ingredients and gently mix together until very evenly combined. The cake batter will be quite thick.
Pour the cake batter into a 20cm (8inch) cake form and spread it out with a spatula to create an even surface,
Bake in a preheated oven at 180ºC to (350 ºF) for 35-40 minutes.
Take out of the oven and let it cool down fully.
Once cooled down, pierce the cake all over with a skewer, this is necessary so that the syrup can easily be absorbed.
For the syrup combine the agave, the juice of the lemon and the orange in a small sauce pan. Bring to a simmer and reduce by approximately a third. You can either measure it or go by feel.
Scatter the nuts over the cake and pour the hot syrup over them. The idea is to soak the cake so give it time to absorb the syrup and pour slowly. Once it has cooled down you can add the blueberries.