2heaped teaspoons (2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
For the frosting:
400g(14oz)tinned coconut milk (full-fat)**
2tablespoons(2tablespoons)maple syrup(or sub any other sweetener)
2tablespoons(2tablespoons)lemon juice
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 frosting:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the maple syrup and lemon juice
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
To frost the cake:
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake
Tastes best when fresh but keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**You can alternatively use 200g (7oz) coconut yogurt