Preheat the oven to 350 °F (180 °C)

Grease and line 10x14 inch (25 x 35cm) Swiss roll tin with baking paper.

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

In a large bowl whisk together brown rice flour, sorghum flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg, salt and sugar and set aside.

In a small bowl whisk together gelled flax eggs, pumpkin puree, olive oil, milk and apple cider vinegar.

Add the wet mix to the dry mix and mix until well combined. You should have thicker muffin consistency. Add more milk if needed.

Spoon the mixture into your prepared tin and level 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 in half to have two long rectangles. Trim the edges to about 10x4 inches (25cm x 10cm).

Place pumpkin puree, oat cream, maple syrup 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 leave to cool down whisking every now and then. Place into fridge until you have thick smooth cream. Give it a little whip before using.

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

To assemble the gateau using a cake lifter place the bottom layer on top of your serving platter. Using piping bag decorate the top with pumpkin cream and top with the second layer of the sponge cake. Using piping bag decorate the top with chocolate ganache. Top with few edible flowers.

Store in fridge.