Preheat the oven to 350 °F (180 °C)

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

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

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, cardamom, cloves, salt and sugar. Add the zest of 1 orange and set aside.

In a small bowl whisk together flax eggs, beet puree, olive oil, orange juice, 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 orange juice if needed.

Spoon the mixture evenly into your prepared tins and level out the surface.

Bake for about 35 to 40 minutes or until a cocktail stick comes out clean, it might still be little sticky.

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

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 spreadable consistency.

Once the cakes are completely cool, you can assemble the cake. Place the bottom layer onto a cake stand and using spatula spread with some chocolate ganache. Top with the second cake layer and frost the sides and top of the cake.

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