Caroline’s Vegan Lemon and Coconut Cake

450g of good plain flour
1/2 teaspoon of salt
1 teaspoon bicarbonate of soda
3 teaspoons baking powder
300g table or castor sugar

550g of coconut cream or coconut milk
300ml vegetable oil
2 teaspoons vanilla essence
4 lemons, zest of all and at least 6 tbsp of fresh lemon juice

Filling and decoration
250g vanilla flavoured Coconut yogurt
4 teaspoons of icing sugar
Fresh berries, any strawberries, raspberries, blackberries or all of them

Set the AGA on the Baking setting with the shelf the third row from the top. Oil and fully line two springform 20cm round tins with baking paper.

Combine the dry and wet ingredients in separate bowls. Sift the flour, salt, bicarb and baking powder in a big mixing bowl, you’re going to mix in this bowl so pick a big one. In another bowl, stir the oil, sugar and coconut cream until silky and then add in lemon juice and zest. Using a slotted spoon or hand whisk, combine the wet ingredients into the dry. The mixture will be very runny, like a good thickened pancake batter. Poor half into each pre-lined tin.

Bake both tins on the same third shelf from the top for 30min. The cake will be a light golden colour and a skewer will come out clean when poked in the centre of the cake. Leave the cake in it’s tins to cool, it will come away from the sides and when cool be easy to take out. Don’t be tempted to take them out of the tins until they’re room temperature.

To decorate, mix the yoghurt with 3 teaspoons of icing sugar and generously layer on the top of the first cake. Add some berries. Lay the second layer, on top. Sprinkle the top with 1 teaspoon of icing sugar and pile the remaining berries in the centre.