Preheat the oven to 170°C/325°F/gas mark 3.
Grease a loaf tin.
Make the flax eggs: mix ground flax seeds with 4 tablespoons of water. Let it sit for a few minutes until it’s thickened.
In a large bowl, whisk together all the dry ingredients.
Add the rest of the ingredients and stir until well combined.
Pour into the prepared loaf tin and bake for 45-50 minutes. The cake is baked when the top springs back when touched, or a toothpick comes out clean.
Once cooled, mix the caramel syrup into the cream cheese and ice the cake.
Top with walnuts and enjoy.