Preheat oven to 375℉. Spray or brush a 10 cup bundt pan with oil, and set aside.

Combine almond milk, flaxseeds, coconut oil, vanilla, and almond extract in a medium bowl.

In a large bowl, whisk together oat flour, almond flour, coconut sugar, carob flour, arrowroot powder, baking powder, and salt.

Stir the liquid ingredients into the flour mixture, and whisk with a handheld mixer until the batter is smooth and creamy.

Scoop the batter into the prepared pan and bake for 35-40 minutes, or until a fork inserted in the cake comes out clean.

Allow the cake to cool in the bundt pan for about 10-15 minutes.

Place the cake on a serving plate by placing the plate upside down on top of the cake, then flipping over the bundt pan and gently hitting the bottom of the pan. Let the cake continue to cool completely.

Place vegan cream cheese, maple syrup, carob powder, vanilla, and almond extract in a high-speed blender, and process until smooth, scraping down the sides intermittently.

Drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into slices and serve.