It’s our 3rd birthday and birthday cake calories never count.

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Lemon sponge:
300g almonds flour
120g oats
130g almond butter
250ml maple syrup
125ml plant-based milk (I used cashew)
50g coconut oil
Lemons zest(2 lemons)
2 tbsp lemon juice
1 tsp baking powder

Filling and topping:
240g Plant-based yoghurt (I used coconut)
3 tbsp coconut milk (don’t stir, and use the thick cream at the top)
1 tbsp lemon juice
2 tbsp maple syrup

Fresh fruit – I used strawberries, raspberries and blackberries
Edible flowers
Almonds (flaked or chopped up)


Firstly, pop your oven on at 180° C. Start with your wet ingredients in a mixing bowl, mix your almond butter and maple syrup together until completely combined. Then add melted coconut oil, your milk and lemon juice/zest.

To this mixture, add your almond flour, oats (which you should blitz up in a processor until in flour form) and baking powder. You should get a smooth, deeelicious looking batter. To test whether it’s lemon-y enough, give it a little try! The beauty of vegan baking eh…

Prepare your baking tins (you’ll need two about 6/7 inches in diameter) by lining them with baking parchment or greasing with coconut oil. Split your mixture between the two

and pop in the oven for just under 30 minutes. They should slightly brown on top, but you can test they’re done with a sharp knife – make sure it comes out clean!

Take the cake layers carefully out of their tin once they’ve cooled, and place on a cooling rack. Now you can make your filling and topping! Nothing technical here… just whack all ingredients in a bowl and mix together. Again, try it before spreading on your cake – a bit more maple if you have a very sweet tooth?

Decide which layer you want on the bottom and place it on the plate you wish to serve the cake on. Put 3 tbsp’s of the filling on the base layer and spread evenly. Then, line the edge of the cake with fresh raspberries and place the top layer on top carefully. If you have more than 2 layers, repeat the previous step. Spread out the rest of the topping on the top layer, until it’s totally covered. You can use the mixture to fill any gaps between the layers too.

Now time to make it look super pretty… decorate your cake with any extra’s you wish! You could use toasted coconut flakes or more zested lemon… Refrigerate once finished, that will make it easier to cut when you come to that.

Enjoy, and happy birthday to the lucky person! (Store in a tupperware to keep it fresh)

Much Love, Evie Xx


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