and bake for 20 minutes, until well risen and a knife inserted in the centre comes out clean
– if it doesn’t, place the tins back in the oven for five more minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes.
4. While the cakes cool, make the icing. Whisk the coconut yoghurt using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around five to 10 minutes.
It’s really important to whisk the yoghurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk - just make sure you whisk long enough to get a good amount of air and thickness into the mix.
5. Once the cakes are cool, spread the jam over one and sandwich it with the other. Spoon the icing over the top of the cake and smooth it over evenly. We like adding berries and edible flowers as decoration.