Lemon & blueberry cake

Ingredients List

60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
4 tablespoons lemon juice
2 tablespoons lemon zest (use unwaxed lemons)
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch (Pinch) salt
150 g (1 1/4 cup) ground almonds (almond meal)
150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda (baking soda)
100 g (1 cup) fresh blueberries
For the frosting
400 g (14 oz) tin of full-fat coconut milk
2 tablespoons lemon juice
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
To decorate
150 g (1 1/2 cups) fresh blueberries

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
Add the fresh blueberries and fold in gently, to make sure you don’t crush them
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch springform baking tin)
Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely on a wire rack before applying the frosting