1. Preheat the oven to 180 degrees for 20-30 minutes.
2. Place the sunflower seeds in a blender jar with the rice flour and process it into a fine powder.
3. Take this out in a bowl and add the ragi flour, tapioca flour, cocoa powder, baking soda, baking powder and salt in.
4. Give it a thorough whisk so that everything is evenly combined.
5. In a clean bowl, add the powdered jaggery, olive oil, apple cider vinegar, coconut milk, flax egg, vanilla extract, coffee dissolved water and give it a whisk until the jaggery is dissolved.
6. Now add the dry mixture into the bowl and using a spatula, mix it until all the dry mixture is incorporated.
7. Now add the warm water into the bowl and give it a final mix, until a uniform batter forms.
8. Pour the batter into a greased and lined baking pan and bake the cake for 40-45 minutes until a skewer inserted in the middle of the cake comes out clean.
9. Let the cake cool to room temperature, top it with some chocolate ganache, caramel or fresh fruits and serve.

Enjoy your meal!