3tablespoonscoconut yogurt(or sub coconut milk, or any other plant-based yogurt)
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it’s looking too dry
Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once done, turn the cakes out onto wire racks and leave to cool completely before frosting
For the buttercream:
Drain soaked cashews and add to a food processor** or blender (or hand-held blender) along with all the other ingredients
Whizz until completely smooth
Taste and adjust flavour if necessary
Put the mixture (keep it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand and spread half of the buttercream onto it
Place the other half of the cake on top of that and use rest of the buttercream to spread on top of the cake
Decorate with edible flowers or whatever else you fancy!
Tastes best when fresh but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour.**If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.