Prepare 6" round cake tin with removable base.

Place almonds and desiccated coconut into a food processor and pulse few times until ground. Add hemp hearts, pitted dates, cinnamon and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.

Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

Rinse the soaked cashews for the blood orange layer under running water and place into high speed blender. Add goji berries, ginger, zest and juice of oranges, maple syrup and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.

Spoon the mixture onto the crust layer and smooth out the top. Optional place little bit of mixture into a small bowl to pipe on top later, cover and place into fridge. Cover the cake with cling film and place into a freezer while making the blueberry layer.

Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, orange zest and juice, maple syrup and vanilla and blend until smooth. Add little extra orange juice as needed to have similar consistency to the blood orange layer. Add melted coconut butter and blend until incorporated.

Spoon the mixture onto the blood orange layer and smooth out the top. Optional place little bit of mixture into a small bowl to pipe on top later, cover and place into fridge. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.

Once set carefully remove from the tin. Take your leftover frosting out of fridge, if it's not in perfect pipeable consistency place them into freezer for about 20 minutes. Spoon both coloured frosting half and half next to each other into piping bag fitted with large star nozzle and pipe on top of the cake.

Sprinkle with hemp seed hearts and dried cornflowers.

Leave to thaw before serving.

Store in a fridge or freezer.