Vegan Lemon Poppy Seed Cake

Makes 1 6 inch 4 layer cake

2 6 inch cake pans

1 3/4 cups Bob's Red Mill All Purpose Gluten Free Flour

1 tsp baking soda

1/2 tsp sea salt

1 cup coconut sugar

1/2 cup olive oil

1 Tbsp pure vanilla extract
1/2 tsp almond extract
1/4 cup poppy seeds

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Whisk oil, zest, coconut milk, lemon juice, vanilla extract together in small bowl to blend well, then whisk into the flour mixture along with the poppy seeds until well blended. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  Store cake in the fridge.
*If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.