Step 1

Preheat the oven to 180C / 160C Fan / Gas Mark Line a 20cm round springform cake tin with greaseproof paper. Set aside.

Step 2

Place the flaxseed and water in a small bowl and set aside for 5 minutes.

Step 3

Place the chocolate in the mixing bowl. Blitz 5 Sec. / Speed Scrape down using spatula.

Step 4

Add the oil and melt 1 Min. / 50C / Speed 2.

Step 5

Add the vanilla extract, almond milk, sugar, almonds, flour, cocoa powder, arrowroot, soaked flaxseed and baking powder. Combine 30 Sec. / Speed 5.

Step 6

Pour the mixture into the prepared tin and bake for 35-45 minutes until a skewer inserted in the centre comes out clean.

Step 7

Remove from oven and leave to cool in the tin for 5 minutes then transfer onto a wire rack to cool completely. Spread with the apricot jam, sprinkle over some flaked almonds and decorate with the figs. You can store the cake in an airtight container for up to one week.