for the cake

1. Preheat oven to 350ºF and lightly grease a 9” bundt pan with coconut oil. My pan has a 6-cup capacity. You could also use a 9-inch cake pan (I recommend one with high sides, or use a springform pan).
2. In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking powder, and salt. Whisk thoroughly. Form a well in the center of the dry ingredients.
3. In a separate bowl, whisk together the lemon juice, lemon zest, dairy-free milk, coconut oil, maple syrup, flax egg, and vanilla extract.
4. Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Pour into the prepared pan and spread the batter evenly.
5. Bake for about 40 minutes, or until the toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.
6. Let cool completely before removing it from the pan and glazing.

for the glaze

1. Melt the coconut butter until runny. Place in a small bowl and whisk in 1 tablespoon of the maple syrup. Whisk in 2 tablespoons of the lemon juice. Taste, and adjust maple and lemon juice to suit your tastes.
2. If the mixture is too thick, thin it out with warmed dairy-free milk until it reaches your desired consistency.