gluten-free lemon cake

Set the oven to 350F and grease a loaf pan. In a bowl combine the gluten-free flour, almond flour, baking powder, and sea salt, and stir until well-combined. In a separate bowl mix the eggs, maple syrup, olive oil, full-fat coconut milk, and lemon juice until uniform, then add the wet mixture to the dry. Mix until a uniform batter forms. Pour batter in the loaf pan and bake for 40-45 minutes. Let cool completely before icing. For the icing, use 2 containers of Cocojune organic lemon elderflower coconut yogurt. Ice the cooled loaf and place it in the fridge to set, then slice and enjoy.