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

Preheat the oven to 350 °F (180 °C)

Grease and line 6" round cake baking tin.

In a large bowl whisk together ground almonds, ground pistachios, brown rice flour, buckwheat flour, arrowroot, sugar, baking powder, bicarbonate of soda and sea salt. Whisk in lemon zest and set aside.

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

Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.

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

Bake for about 45 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 the strawberry chia jam place strawberries, lemon juice and maple syrup into a blender and blend until smooth. Place into a glass jar, stir in chia seeds and place into a fridge to set.

Once the cake is completely cool, very carefully slice into three layers. I use a cake cutter. Be careful as gluten-free vegan cakes are more fragile. It's best to use something flat to transfer the individual layers.

Whisk the coconut yogurt.

Place the bottom layer onto a cake stand, spread half strawberry chia jam on top and top with generous layer of coconut yogurt. Repeat with the second layer. Place the last layer on top.

Using spatula frost the top of the cake. Once the strawberry jam and yogurt run out the sides, use a spatula to smooth it around the sides. Add more coconut yogurt where needed.

Just before serving decorate the cake with some fresh flowers or strawberries and chopped pistachios.

Will keep in fridge for up to 3 days.