Place the can of full fat coconut milk into a fridge, preferably overnight.

Mix 2 tablespoons ground flaxseed with 6tbsp water and leave aside to gel up to make flax eggs.

Preheat the oven to 350 °F (180 °C) - 325 fan °F (160°C fan)

Grease and line 2 x 6" round cake baking tin.

In a large bowl whisk together ground almonds, oat flour, buckwheat flour, arrowroot, coconut sugar, baking powder, bicarbonate of soda and sea salt. Whisk in lemon zest and set aside.

In a small bowl whisk together flax eggs, coconut oil, almond milk, lemon juice and vanilla. Have the almond milk at room temperature so the coconut oil doesn't get solid once mixed together.

Add the wet mix to the dry mix and mix until well combined.

Evenly divide the mixture between the two cake tins and level out the surface.

Bake for about 25-30min or until a cocktail stick comes out clean.

Remove from the oven once ready and leave to cool down for 15 min before carefully moving onto a wire rack.

To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yogurt and maple syrup and whip until smooth. Keep in a fridge until you're ready to frost the cake.

Once the cakes are completely cool, place one cake onto a cake stand and spread with some coconut frosting. Thinly slice few strawberries and arrange on top of the frosting. Place the second cake on the top and using spatula frost the top and the sides of the cake.

Finish the cake by arranging more strawberries on the top.

Store in a fridge and enjoy!