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 ground almonds, brown rice flour, buckwheat flour, arrowroot, 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.

To make the blackberry chia jam place blackberries, lemon juice, coconut sugar, cinnamon and cardamom into a small pot and gently heat for about 10 minutes until blackberries are soft and mushy. Take off the heat and roughly mash them with a fork. Stir in chia seeds and leave to cool down for a bit before transferring into a fridge to set.

Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread generously with some whipped coconut frosting followed by generous amount of blackberry jam. Top with the second cake layer and frost the top and the sides of the cake.

Decorate with few blackberries, rosemary sprigs and dried cornflowers.