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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 the base and dust the sides of one 9" round springform baking tin.
In a large bowl whisk together ground hazelnuts, brown rice flour, buckwheat flour, arrowroot, desiccated coconut, baking powder, bicarbonate of soda, cinnamon, cardamom, ginger, salt and sugar and set aside.
In a small bowl whisk together flax eggs, olive oil, almond milk and apple cider vinegar.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Gently press sliced plums onto the top, cut-side up and sprinkle with chopped hazelnuts.
Bake for about 40-45 minutes or until a cocktail stick comes out clean.
Remove from the oven once ready and leave to cool down for 30 min before removing from the tin.