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 two 6" round cake baking tins with removable base.

In a large bowl whisk together ground almonds, sorghum flour, buckwheat flour, tapioca, baking powder, bicarbonate of soda and salt. Stir in sugar, rosemary and lemon zest and set aside.

In a small bowl whisk together gelled flax eggs, apple sauce, olive oil, almond milk and lemon juice.

Add the wet mix to the dry mix and mix until well combined. You should have loose pourable muffin consistency. Spoon the mixture evenly into your prepared tins and level out the surface. Bake for about 30 min or until a cocktail stick comes out clean. Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.

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

Take off the heat and stir in the coconut oil. Leave to cool down for 15 minutes and then using electric whisk 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. Store in fridge until needed.

In a small pot whisk together lemon juice, milk, sugar, vanilla, cornflour and turmeric and bring to boil while whisking continuously. Leave to cook for one minute and take off the heat. Stir in lemon zest and vegan butter or coconut oil and leave to cool down before transferring into fridge until ready to use.

Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake plate, spread with vanilla frosting and top with lemon curd. Top with the second cake layer and frost the top and the sides of the cake.

Decorate with fresh rosemary sprigs, lemon slices and dried marigolds.