Preheat the oven to 350 °F (180°C)

Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.

Grease and line the base and dust the sides of the 8" round cake spring from baking tin.

In a large bowl whisk together brown rice flour, teff flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.

In a small bowl whisk together flax eggs, olive oil, plant milk of your choice, apple cider vinegar and vanilla.

Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.

Add the wet mix to the dry mix and mix until well combined. Fold in the melted chocolate.

Spoon the mixture into the cake tin and level out the surface. Arrange halved plums onto the top and gently press in.

Bake for about 30 minutes or until a cocktail stick comes out with just few crumbs left on.

Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.

To make roasted plums place halved and stoned plums cut size up onto a baking dish. Brush tops with maple syrup and dust with cinnamon. Drizzle orange juice onto the base. Bake for 25 to 30 minutes in the oven at 350 °F (180 °C) until plums are soft but still keep their shape.

You can serve this cake in different ways, warm with warm roasted plums on top and chilled creme fraiche on the side or frosted with creme fraiche and topped with cooled roasted plums.

Once the cake is completely cooled generously spread with some creme fraiche, arrange cooled roasted plums on top and drizzle with some of the plum syrup. Finish with few chocolate shards.

Serve immediately.