Preheat your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang for easy removal later.

In a small bowl, combine the ground flaxseed and water. Mix until combined and set aside to form the "flax egg" for 5-10 minutes.

In a large bowl or bowl of an electric mixer, mix together the spelt flour, cacao powder or unsweetened cocoa powder, coconut sugar, baking soda, baking powder, and sea salt until well combined.

Add the flax egg and wet ingredients to the mixing bowl of dry ingredients. Stir until just combined. Be careful not to overmix.

Gently fold in the vegan chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared pan and spread it out evenly with a spatula. Bake in the preheated oven for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

Once baked, remove the loaf pan from the oven and let the cake cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

While the cake is cooling, make the chocolate ganache. In a small saucepan or microwave-safe bowl, melt the vegan chocolate chips. Once melted, add the Sunbutter No Sugar Added Sunflower Seed Butter and soy milk, and mix until a smooth texture is achieved.

Once the cake has cooled, pour the chocolate ganache over the top of the cake and smooth it with a spatula. Top with additional vegan chocolate chips.

Allow the ganache to set for a few minutes before slicing and serving your delicious vegan chocolate loaf cake. For best results, refrigerate for about 30 minutes prior to serving. Enjoy!