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 8" round cake spring form baking tin.

In a large bowl whisk together quinoa flour, ground sunflower seeds, tapioca flour, sugar, baking powder and bicarbonate of soda.

In a small bowl whisk together flax eggs, olive oil, apple cider vinegar and vanilla.

Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.

Add the wet mix to the dry mix and mix until well combined. Add another 2 tablespoons of water as needed.

Fold in the melted chocolate.

Spoon the mixture into the cake tin and level out the surface.

Bake for about 15 minutes or until a cocktail stick comes out with just few crumbs left on.

Remove from the oven and leave to cool down for 20 minutes before carefully removing from the tin.

Once the cake is completely cooled, use a round pastry cutter to cut out 3 round shapes and carefully cut each in half. This is your base layer. You will have some spare.

To make the blackberry chocolate layer place blackberries with water into a medium pot and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.

Press the mixture through a mesh sieve discarding all the seeds. You should have about 1/ ½ cup (360 ml) liquid. Measure it and add extra water if you have less.

Now pour it back into the pot, stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 10-15 minutes stirring frequently until the flakes have dissolved.

Take off the heat, roughly chop the chocolate and stir into the blackberry agar mix. Stir until you have smooth consistency.

Place the mini savarin silicone mold onto a tray and pour the mix into 6 holes until full. Place into freezer and leave to set. They need to be completely frozen before removing from the molds to ensure you have perfect smooth surface.

To assemble place your base layer onto a serving plate.

Take the top layer out from freezer, carefully remove each from the mold and gently sit onto each of the sponge cake layer.

Leave to sit at room temperature for about 30 minutes and serve.

Decorate with fresh blackberries, chocolate shards, edible flowers and thyme.