This cake ticks all the boxes for anyone who suffers from gluten/dairy and chooses to eat a vegan diet. I adorned mine with plums, but any fruit works beautifully.

Preparation - 20 minutes

Cooking time - 25-30 minutes

Vegetarian/ vegan / df g/f 

Skill - easy

Serves 10-12

Ingredients

Cake

400g ground almonds

1 tsp psyllium husk powder

½ tsp salt

3 Tbsp poppy seeds

1 tsp baking powder

½ tsp baking soda

¼ tsp ground cardamom

½ cup grapeseed oil

½ maple syrup or runny honey

1 lemon, zest and juice

1 orange, zest and juice of ½

3 Tbsp chia seeds, soaked in 9 Tbsp cold water for 10 minutes

Topping 

250g coconut yoghurt 

8 plums, cut into bite sized pieces

1 tsp poppy seeds

1 Tbsp maple syrup or honey

Method

Grease and line an 18 cm cake tin and line the base with baking paper.

Preheat the oven 180C

Combine the dry ingredients in a bowl and whisk to combine.

Warm the oil and maple syrup/honey 

Grate the zest of the lemon and orange into the oil mixture.

Add the oil mixture to the dry ingredients and stir gently to combine. Mix through the soaked chia seeds and combine well.

Pour the cake batter into the prepared tin and bake for 25 minutes or until done. 

Remove and cool before spreading over the coconut yoghurt and decorating with the plums, poppy seeds and drizzling over the maple syrup.