Turn on your oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix your melted coconut oil and maple syrup and add the rest of your oat crust ingredients. Mix until it becomes a firm dough and put it in your tart case. Flatten it out with your hands all the way up to the edges, make sure that it’s the same thickness all around.

Bake the tart case for 10 minutes until it’s coloured a little bit.

While your crust is baking, start making the raspberry jam. Add the frozen raspberries to a pan and start heating them on a low heat. When they’ve defrosted completely you can put the heat up a bit and start mushing them.

Add the maple syrup and leave your jam to boil for about 10 minutes until it’s thickened a bit. Leave it to cool completely.

Start making your almond filling by whipping up the aquafaba until it’s completely foamy.

In a separate bowl mix buckwheat flour, ground almonds and maple syrup until it forms a paste. Carefully fold in your foamy aquafaba.

Get your tart case and spread the raspberry jam on the bottom. Dollop your almond filling on top of the jam and carefully spread it out. Smooth out the surface and sprinkle on the flaked almonds covering the top.

Bake in the middle of the oven for 30 minutes, until the top is golden.

This cake is best fresh, but if you do have leftovers you can keep them in an airtight container in your fridge. When you reheat it we recommend that you do this in your oven so that it goes crispy again.