To the bowl add almond and gluten-free flour and baking soda, stir everything together
Add aquafaba to the bowl and adding the sugar gradually whip till soft peaks form
Add 1/3 of aquafaba to the dry ingredients and stir to combine
Follow by another 1/3 and carefully stir together
Finally add the rest of aquafaba and lemon juice and mix together just till everything is incorporated
Transfer to the lined with baking parchment baking tray and bake for 25 minutes or till toothpick inserted into the centre comes out clean
Remove from the oven and let it cool for 15 minutes
Meanwhile mix sweetened condensed coconut milk and evaporated coconut milk together
With a fork make holes in the sponge and pour half the prepared mixture over.
In 10 minutes the cake should soak up all the milk and you can carefully pour the rest over( note you may need slightly less or more liquid as it depends from how well your cake is risen so just keep it in mind and maybe do it in stages)
Let it sit for at least half an hour but ideally refrigerate it overnight so the cake to soak up the milk
When cake is completely cold and you no longer can see the milk on top, whip coconut cream adding an extra tbsp of coconut condensed milk to sweeten it up
Spread the frosting evenly over the cake and refrigerate till needed
