I enjoy baking for my vegan gluten-free friends, as it makes you think outside the square and experiment with different ingredients. This recipe is adapted from Cilantro and Citronella. 

1 c almond meal
1 c polenta
3/4 c coconut sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 c aquafaba (liquid from can of drained chickpeas), chilled in fridge
1 tsp lemon juice
2 tbsp neutral oil
zest of 1 lemon

Lemon icing:
1 c non-dairy butter (I used Olivani)
2 c icing sugar
juice half lemon

flaked almonds for decoration

Preheat oven to 120C. Line a 20cm round cake tin with baking paper.

Spread the almond meal on a baking tray and toast in the oven for 5 minutes, watching carefully so it doesn't burn. Put into a bowl and mix with the other dry ingredients. Increase oven temperature to 175C.

In a large bowl whip the aquafaba with an electric mixer until soft peaks form - about 2 mins. Add lemon juice and mix until form peaks form - another 2-3 mins. Drizzle in oil while beating, then zest.

Fold into dry ingredients but don't overmix. Transfer the batter into cake tin and bake for 30-35 mins until cooked through.

Allow to cool in the tin for 10 mins then turn out onto a wire rack. Once cooled slice the cake in half lengthways. Place both pieces in the freezer while you make the icing.

Mix all the icing ingredients together until you get a smooth buttercream consistency. You may need to add more sugar or juice to taste.

Place the bottom cake half on your serving plate. Spread half the icing on it. Top with the other cake and spread the rest of icing all over the top and sides. Sprinkle with flaked almonds.
If you don't wish to frost your cake you can just drizzle a lemon/honey syrup over it once it's cooled, and dust with icing sugar.