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

Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

Preheat the oven to 350 °F (180 °C)

Grease and line 6" round cake baking tin.

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

In a small bowl whisk together flax eggs, olive oil, almond milk, lemon juice and vanilla.

Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.

Spoon the mixture into the cake tin and level out the surface.

Bake for about 45 minutes or until a cocktail stick comes out clean.

Remove from the oven and leave to cool down for 20 minutes 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. It will thicken as you continue to whip. Place into a fridge until you're ready to frost the cake.

Once the cake is completely cool, very carefully slice into three layers. Be careful as gluten-free vegan cakes are more fragile.

Place the bottom layer onto a cake stand and spread with some coconut frosting. Repeat with the second and third layer. Using spatula frost the top of the cake.

Finish the cake with some grated lemon zest and fresh flowers.

Store in a fridge and enjoy!