Preheat the oven to 350 °F (180 °C)

Grease and line 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 cassava flour, tigernut flour, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, cloves, allspice, salt and sugar. Add the zest of 1 orange and set aside.

In a small bowl whisk together flax eggs, apple sauce, 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 muffin consistency. Add more orange juice or water if needed.

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

Bake for about 25 minutes or until a cocktail stick comes out clean.

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

To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 minutes until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.

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 spread with cranberry chia jam. Top with the second cake layer and using spatula frost the sides and top of the cake.

Pipe leftover ganache on top and decorate with fresh cranberries, orange slices and rosemary. Dust with gold edible powder.