2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
For the frosting:
400g(14oz)tin of full-fat coconut milk **
1tablespoon(1tablespoon)puréed blueberries(reserved from the puréed blueberries used when making the cake)
½teaspoon(½teaspoon)vanilla extract
2tablespoons(2tablespoons)maple syrup(or sub any other sweetener)
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Use a food processor, blender or hand-held stick blender to whizz the blueberries until completely smooth (leave the blueberries to thaw first if your blender isn’t very powerful)
Reserve 1 tablespoon of the puréed blueberries and set aside to use for the frosting
If your blender doesn’t have measurements on it, transfer the puréed blueberries to a measuring jug and top up the mixture with the milk until you get to 200ml (⅘ cup)
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 puréed blueberry and milk mixture to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash of plant-based milk if it's looking too dry
Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until lightly browned and an inserted skewer comes out clean
Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool
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 reserved tablespoon of puréed blueberries, vanilla extract and maple syrup
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 decorate:
Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the frosting
Place other sponge on top and use the remaining frosting to cover the top
Best when fresh, but keeps well 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