Preheat the oven to 350 °F (180 °C)

Grease and line 10 x 14 inch (25 x 35 cm) Swiss roll tin with baking paper.

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

In a large bowl whisk together oat flour, ground sunflower seeds, sorghum flour, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda and salt.

In a small bowl whisk together gelled flax eggs, apple sauce, olive oil, milk, apple cider vinegar and rose water.

Add the wet mix to the dry mix and mix until well combined. Add extra plant-based milk if needed to achieve pourable muffin consistency.

Spoon the mixture onto the lined tin and smooth out the surface.

Bake for about 15 minutes or until a cocktail stick comes out clean.

Remove from the oven and leave to cool down.

Once cooled cut in half to have two long rectangles. Now cut each into six even rectangles so you will have twelve rectangles altogether.

Place cream, vanilla and rose water into medium pot. Whisk in agar powder and corn flour and bring to boil whisking continuously. Leave to simmer for 5 minutes whisking in between.

Take off the heat and stir in the maple cream. Leave to cool down for 15 minutes and then whisk the mix until smooth.

Place into a fridge for about an hour whisking every 15 to 20 minutes until you have thick smooth cream. Now whisk in the beetroot powder to achieve the desired colour shade.

Store in fridge until needed.

Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth.

Leave to cool down before placing into a fridge to set overnight into a pipeable consistency. It should be perfect consistency for piping but if it's too hard leave it at room temperature for a little while to soften.

To assemble the gateau place the bottom layers on top of your serving platter. Using piping bag decorate the top with rose vanilla cream. Top with the second layer and using piping bag decorate the top with chocolate ganache. Sprinkle the gateaus with rose petals and dust with beetroot powder.

Store in fridge.