Gluten-Free Vegan Lemon Blueberry Cake

Yield: 8

prepPreheat oven to 350°F / 180°C
prepGrease baking tin and line with baking paper
prepChill full-fat coconut milk tin overnight
60 g / 2 oz coconut oil	Melt coconut oil	Transfer to tin, bake 350°F / 180°C, 30 min	Cool completely on wire rack	Spread frosting on cake, top with blueberries
200 ml / 3/4 cup unsweetened almond milk	Mix wet ingredients & almonds
4 tablespoons lemon juice
2 tablespoons lemon zest
8 tablespoons / 120 ml maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g / 5 oz ground almonds (almond meal)
150 g / 5 oz gluten-free flour blend	Sift in dry ingredients, mix well
2 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
100 g / 3.5 oz blueberries (fresh or frozen)	Fold in blueberries gently
400 g tin full-fat coconut milk, chilled overnight	Open coconut milk, discard watery liquid
2 tablespoons lemon juice	Whip coconut cream with lemon, maple & vanilla
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
150 g / 5 oz fresh blueberries

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