A light, moist vegan lemon and almond cake topped with a cloud of coconut whipped cream and sweet macerated strawberries. The perfect cake for Spring!
Preheat the oven to 170C/325F/gas mark 3. Grease a deep 20cm round cake tin and line the base with baking parchment.
Whisk together the yogurt, lemon juice, sunflower oil, almond extract, lemon zest and caster sugar in a large bowl. Stir in the ground almonds.
Sift together the flour, bicarbonate of soda and baking powder; add to the wet ingredients and gently fold through.
Working quickly, transfer the batter to the prepared cake tin, spread it level and pop in the oven. Bake for about 40 minutes, until firm to the touch and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for about 20 minutes then carefully turn out onto a wire rack to cool completely.
Hull and slice the strawberries and place in a bowl. Add the sugar and lemon juice and stir to coat. Let sit for 20-30 minutes until the strawberries release their juices.
To make the coconut whipped cream, remove the chilled coconut milk from the fridge without tipping or shaking it and remove the lid. Scrape out the top, thickened cream and discard the liquid (or reserve for use in smoothies).
Place the coconut cream in a chilled bowl and beat with an electric mixer for about 30 seconds until smooth and creamy. Add the vanilla extract and sieved icing sugar and beat for about another minute. Taste and add more sugar as needed. Keep in the fridge if not using right away - it will harden in the fridge so may need to be re-whipped a little.
Place the cake on a serving plate and spread over the coconut whipped cream, top with the strawberries and some of their juices and serve right away. Store any leftovers in the fridge.