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 the base and dust the sides of two 6" round cake baking tins.

In a large bowl whisk together brown rice flour, buckwheat 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 flax eggs, pumpkin puree, olive oil, milk, apple cider vinegar and vanilla.

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 evenly into your prepared tins and level out the surface.

Bake for about 30 to 35 minutes or until a cocktail stick comes out clean, might still be little sticky.

Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.

Repeat the process to make another 2 layers.

To make the chocolate ganache roughly chop the chocolate and place into a small bowl. Place the oat cream, maple syrup and the spices into a small pot and gently heat until the boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down for a bit before placing into a fridge to set overnight into a spreadable consistency.

Once the cakes are completely cool, you can assemble the cake. Place the bottom layer onto a cake plate and using spatula spread with some chocolate ganache. Top with the second cake layer and continue with the third and fourth layer. If the cake feels little wobbly you can insert a bamboo skewer through the center to keep it stable.

Decorate your cake to your liking with fresh seasonal fruit and flowers.