Preheat your oven to 350°F (175°C) and line a 25 x 35 cm Swiss roll tray with parchment paper.

In a large mixing bowl, combine the buckwheat flour, brown rice flour, cocoa powder, tapioca flour, and ground sunflower seeds. Whisk them together until well incorporated.

In a separate bowl, whisk together the oat cream, rapadura sugar, and melted vegan chocolate until smooth and creamy.

Gradually fold the dry ingredients into the wet mixture using a spatula, combining until just blended.

Pour the prepared batter into the lined tray and bake for about 25 minutes, or until a toothpick inserted comes out clean.

Remove the tray from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack.

In a small saucepan, warm the oat cream, then pour it over chopped vegan chocolate, stirring until smooth for ganache.

Once cooled, cut the gingerbread cake into 2-inch rounds and layer with ganache between each cake.

Top each mini cake with fresh cranberries and rosemary sprigs for decoration.