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

Preheat the oven to 350 °F (180 °C)

Grease and line 8" round cake spring form baking tin.

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

In a small bowl whisk together flax eggs, olive oil, 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. Add another 3 tablespoons of water as needed.

Fold in the melted chocolate.

Spoon the mixture into the cake tin and level out the surface.

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.

Once the cake is completely cooled, carefully cut in half. When it's very fresh it's more fragile, I use cake lifter to carefully transfer the individual layers. Sandwich with generous amount of apricot jam. If your jam is not smooth consistency, blend it so you can use it to coat the cake. Now use brush or spatula and coat the whole cake with a very thin layer of the jam. Leave to set.

Roughly chop the chocolate for coating, place into heatproof bowl with maple syrup and gently melt in a double boiler. Stir until smooth. Pour over the cake and use spatula to gently smooth the chocolate over the edge and around the side of the cake.

Leave to set and serve.