GF: DF: SF: V

Serves 8

1/2 cup (125ml) coconut oil, melted

1/2 cup (125ml) maple syrup

4 eggs

1/2 cup lemon juice (approx 2 lemons)

3 tablespoons lemon zest

1 teaspoon baking powder

1/2 teaspoon bicarb soda

1 cup (100g) almond meal

1/2 cup (80g) gluten free flour

2 tablespoons milk (nut or dairy is fine)

1/2 cup (65g) black poppyseeds

Frosting:

1 cup (250g) coconut or natural dairy yoghurt

1 tablespoon raw honey

1 teaspoon lemon zest

To serve: finely sliced pieces of lemon rind and edible flowers (optional)

Preheat oven to 180C, then grease and line a 20cm round diameter spring form cake tin.

In a large mixing bowl, whisk together coconut oil, maple syrup and eggs.

Add lemon juice and zest, bicarb and baking powder and whisk again.

Fold through almond meal, flour, milk and poppyseeds.

Pour into greased and lined cake tin and bake for 40 minutes.

Rest in cake tin for 10 minutes then transfer to a wire rack to cool completely.

To make the frosting, combine all ingredients in a small bowl and mix well.

Once cake is cooled, slice through the middle and remove top layer.

Spread half the frosting over the bottom layer, place top layer over and ice the top, then pop in fridge to set for 30 minutes.

Sprinkle with lemon rind and edible flowers and serve.