Gluten free chocolate cake

Pre-heat oven to 170 Fan / 190 C / 375 F / Gas 5 and with a little oil or dairy free spread, grease and then dust with flour two 6 in (15 cm) sandwich cake tins.

In a small bowl or mug put the ground flax seeds along with a 1/3 cup (80 ml) cold water and set aside for 5-10 minutes to thicken slightly.

In a large bowl put the ground almonds, cacao, baking powder and bicarbonate of soda and stir together until well mixed.

Add the flax and water mixture (often referred to as a flax 'egg') along with the *Sweet Freedom Fruit Syrup and stir together until just mixed.

Evenly divide the cake mixture (see note**) between the two prepared tins and bake for 20 minutes until just firm.

Leave to cool in the tin for 10 minutes then carefully lift or drop out of the tin on to a wire cooling rack to cool completely.

While cakes cooling, mix together the dairy free spread with the icing sugar and Choc Shot in a bowl and mix well together. Keep in the fridge until your cakes are cooled.

When the cakes are completely cold spread the middle frosting over one of the cakes then place the other cake on top.

Spread the Choc Pot over the top of the cake and decorate however you fancy! The image shows fresh figs and redcurrants for a fruity tart contrast to all that sweet scrummy chocolate!