Vegan raspberry and lemon cake

This cake is perfect for the final few days of summer sun. Be warned: it will have your mouth watering. It's irresistible!

• 400g plain flour 
• 3 tsp baking powser 
• 1 1/2 tsp baking soda 
• 300g caster sugar 
• pinch of salt 
• zest of 3 lemons
• 360ml dairy-free milk 
• 90ml melted coconut oil 
• 1 1/2 tbsp lemon juice 
• 2 tsp vanilla extract 

For the icing:

• 180 g coconut cream 
• 90 g coconut oil
• 360 g icing sugar
• 200g fresh raspberries to serve

Method

1. Pre-heat the oven to 180ºC and line three 15cm round cake tins with baking paper 
2. Sift the plain flour, baking powder and baking soda into a large bowl. Add the sugar, salt and lemon zest and mix together well
3. In a separate bowl, mix together the milk, melted coconut oil, lemon juice and vanilla extract 
4. Add the wet ingredients to the dry and whisk well until the mixture becomes a smooth cake batter
5. Distribute the cake batter evenly between the three lined cake tins and bake in the oven for about 30 minutes, or until cooked
6. Meanwhile, combine the coconut cream, coconut oil and icing sugar together. On a low heat, warm until the mixture is fully dissolved, then remove from the heat and transfer to a bowl
7. Whisk together the mixture until it becomes white and fluffy

8. Allow the cake to cool slightly in the tins before transferring the sponge to a cooling rack to cool completely