Lemon Cake

• 180g gluten free flour blend - we used Doves Farm
• 2 tsp gluten free baking powder
• 1 tsp bicarbonate of soda
• 1/3 tsp salt
• 100g ground almonds
• 110g cup coconut sugar
• Zest of 1 lemon
• 1/2 cup almond drink
• 1/2 cup Cocos Organic vanilla coconut yog
• Juice of 2 lemons (45ml)
• 1/3 cup coconut oil, melted and allowed to cool to room temp

Frosting

• Cocos Organic vanilla coconut yog
• Lemon zest
• Maple syrup (optional)

Preheat the oven to 200C /160 fan

Sift the flour, baking powder, bicarbonate of soda and salt. Sift as much of the ground almonds as possible and tip in the rest. Add sugar and lemon zest. Stir to combine

Add all the liquid ingredients to a clean mixing bowl (almond milk, Cocos Organic vanilla coconut yog, lemon juice and coconut oil) and mix to combine

Add the dry ingredients to the liquid and combine with a spatula until just so. Don’t overmix or this will result in a denser cake

Grease a baking tin (20cm diameter) with a little coconut oil (option to line the base with a circle of greaseproof paper) and bake 55 – 60 mins or until you can insert and remove a skewer without crumbs sticking. Try not to overbake as the cake will firm up as it cools

Keep an eye on the cake from about 40 minutes and loosely cover with a sheet of tin foil if it looks like it’s browning too much on top. Do not seal. Leave to rest in the pan for 10 minutes then remove from the tin, transfer to a wire rack to fully cool

Once cooled, add the frosting ingredients to a bowl, and then top the cake using a palate knife or spoon and finish with lemon zest.