Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

Preheat the oven to 350 °F (180 °C) Grease and line a 7" square or round cake tin with a removable base.

In a large bowl whisk together sorghum flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

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

Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed.

Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.

Use the outside of 6" round cake tin with removable base as a guide to cut out 6" circle. It should fit tightly inside the tin. Place the cut out cake at the base of the tin. Cut strawberries into half and arrange them around the edge of the tin. Set aside.

Finely chop dark chocolate and set aside.

Pour oat cream into a medium pot, stir in agar powder, bring to a boil and leave to simmer for 5 minutes stirring frequently. Take off the heat and stir in the chopped chocolate. Mix until completely melted, stir in maple syrup and carefully pour into the center of the cake layer making sure the strawberries stay in place. Place into fridge to set. It will take about 30 minutes to set.

Place strawberries and lemon juice into blender and blend until smooth. Pour into a medium pot, add oat cream, maple syrup and agar powder and whisk well. Bring the mix to a boil and leave to simmer for 5 minutes stirring frequently.

Take off the heat and leave to slightly cool down before carefully pouring on top of the chocolate layer. Place back into fridge to set.

Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more fresh strawberries, chocolate shards and few thyme sprigs.

Store in fridge.