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

Preheat the oven to 350 °F (180 °C)

Grease and line the base and dust the sides of two 6" round cake baking tins.

In a large bowl whisk together hazelnut flour, buckwheat flour, tapioca, baking powder, bicarbonate of soda, cinnamon and salt. Stir in sugar and lemon zest and set aside.

In a small bowl whisk together gelled flax eggs, mashed banana, melted coconut oil, almond milk (at room temperature) apple cider vinegar and vanilla.

Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency. Add little more milk if needed. Spoon the mixture evenly into your prepared tins and level out the surface. Bake for about 35 minutes or until a cocktail stick comes out clean. Remove from the oven once ready and leave to cool down for 20 minutes before removing from the tins.

Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread with hazelnut frosting. Top with the second cake layer and frost the top and the sides of the cake.

Decorate with chopped roasted hazelnuts and dried cornflowers.

Rinse the soaked cashews well under running water and place into high speed blender. Add coconut cream, maple syrup, lemon juice, vanilla, pinch of salt and cinnamon and blend until smooth. Stop and scoop the sides of the blender as needed.

As the ingredients start to warm up, the mix will loosen and becomes easier to blend. Add the melted coconut oil and hazelnut butter and blend until incorporated.

Scoop the mix into a small bowl and refrigerate overnight.

When you're ready to frost the cake, whip the mix for couple of minutes until fluffy. The texture will change as you whip. If the frosting doesn't get thick enough, place it into the freezer for 15 minutes and whisk again, repeat until you have desired consistency.