Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 3

Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

Step 4

Sift in the flour, baking powder and bicarbonate of soda.

Step 5

Mix well, adding a tiny splash more milk if it’s looking too dry.

Step 6

Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.

Step 7

Evenly sprinkle the flaked almonds over the top of the batter.

Step 8

Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.

Step 9

Leave to cool before slicing.

Step 10

Best eaten on the day it’s made, but keeps covered in the fridge for up to a couple of days.