Preheat the oven to 350 °F (180 °C)

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

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

Place the frozen raspberries into a small pot and gently heat until soft. Mash with fork into a puree and set aside. You should have about ½ cup.

In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, sugar, baking powder, bicarbonate of soda, cinnamon, cardamom and salt.

In a small bowl whisk together gelled flax eggs, raspberry puree, olive oil, maple syrup, rose water, vanilla and apple cider vinegar.

Add the wet mix to the dry mix and mix until well combined. Add hot water bit by bit to achieve pourable muffin consistency.

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

Bake for about 20 minutes or until a cocktail stick comes out clean.

Remove from the oven and leave to cool down.

Once cooled cut out shapes using heart cookie cutter.

Spoon ganache into a piping bag fitted with large star nozzle, pipe on top of the cakes and layer them on top of each other.

Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream and maple syrup 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.

Decorate your cakes with some freeze dried raspberries and edible rose petals.