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 6" round springform cake tin.

In a large bowl whisk together brown rice flour, ground sunflower seeds, ground quinoa flakes, arrowroot, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.

In a small bowl whisk together flax eggs, olive oil, plant 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 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.

Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to slightly cool down.

Now carefully pour the ganache onto the chocolate cake layer. Place into fridge for about an hour to set.

Place the cherries into a small pot, add water and bring to a boil, gently simmer for 10 minutes until broken down and mushy.

Press the mixture through a mesh sieve. You should have about 1 ¼ cup (300 ml) liquid. Now pour it back into the pot.

Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.

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

Gently remove the cake from the cake tin and place onto a cake stand. If needed smooth out the side of the cake with spatula and top with some fresh cherries and edible flowers if you wish.