Orange Upside-Down Cake

In a large bowl mix together the ground almonds, buckwheat flour, bicarb, baking powder, coconut sugar and salt, giving it all a really good stir to remove any lumps.

Once the mixture is well combined, add in the maple syrup, almond milk and chickpea water – mixing well until it comes together to form a batter.

Cut the oranges into thin slices and place them at the bottom of a lined cake tin, overlapping, around the edge of the tin.

Once the slices are in place, pour the cake mixture over the top and place in the oven for 45-50 minutes until cooked through.

Once cooked, remove from the oven and leave to cool to room temperature.

While the cake cools, make the icing: place the coconut yoghurt in a large bowl and whisk using an electric hand whisk (or use a stand mixer) until it becomes really thick and holds itself in peaks, it will take around 5–10 minutes depending on how powerful your whisk is. It is really important to whisk the yoghurt on its own, before adding the maple syrup.

When it’s thick enough, add the maple syrup and continue mixing for a further minute.

Once the cake has cooled, turn it out onto a large dish and spoon on the coconut icing into the middle.