1. Line the baking thin with the parchment paper and oil the tin with some coconut oil. Then add some sugar to the oiled tin and move it around so it sticks to the bottom and the sides of the baking tin.

2. Preheat the oven to 220°C.

3. Add the flax seeds to the small bowl and cover with the boiling water (this is a substitute for eggs as the flax becomes slimy when combined with hot water and therefore acts as a binder). Let it sit for 5 minutes before adding it to the cake batter.

4. Wash and cut your fruit and cover the bottom of the baking tin with it.

5. In the large bowl combine the oil and sugar and whisk well.

6. all other ingredients - but the flour and baking powder mixture - can now be added one by one to the oil-sugar mixture and mixed well.

7. Finally, the flour-baking powder mixture can be added. Make sure to mix it in just until well incorporated but not longer.

As a side note, the batter is more on the dry side.

8. Pour the batter into the baking tin. With your hands try to spread it out evenly and press it a little

9. Bake the cake for 25 - 30 Minutes at 220°C.