Preheat the oven (top/bottom heat: 180 °C). Cover the tin with greaseproof paper. Mix the spelt flour, hazelnuts, cocoa powder, baking powder, cinnamon and salt in a bowl. In a second bowl, mix the oat milk, apple puree, maple syrup and coconut oil. Stir the liquid ingredients into the dry ingredients and pour the mass into the tin. Bake in the centre of the oven for around 15 minutes then allow to cool. 

Top And Bottom Heat Oven Temperature: 180 °C

Meanwhile, chop up the Extra Dark Chocolate for the cream and melt it over a water bath. Stir the silken tofu and melted chocolate together using a hand blender until smooth. Leave to sit for approx. 10 minutes until the cream thickens a little.

Cut out circles from the cake using the cutter. The number should be even as each cake needs 2 circles. Briefly stir the cream and fill into a piping bag with a nozzle. Squeeze small cream dots onto the cake bases, place a second base on top and squeeze more dots on top. Repeat for the rest of the cakes.

Decorate the cakes with raspberries and lemon balm and keep cool until ready to serve.