Vegan Lemon Almond Cake With Coconut Whipped Cream And Macerated Strawberries

INGREDIENTS

240 milliliters

plain soy or coconut yoghurt

4 tbsp

fresh lemon juice

75 milliliters

+ 1Tbsp) sunflower oil

1/2 tsp

almond extract

finely grated zest of 2 lemons

150 g

caster sugar

80 g

ground almonds

225 g

(scant 2 cups) plain (all-purpose) flour

1 tsp

bicarbonate of soda (baking soda)

1/2 tsp

baking powder

2 400 milliliter cans

full fat coconut milk (refrigerated overnight)

3 tbsp

icing (powdered) sugar (or more to taste) (sifted)

1 tsp

vanilla extract

400 g

fresh strawberries

1 tbsp

caster sugar

1 tbsp

fresh lemon juice