Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, add almond flour, cassava flour, baking soda and sea salt. Whisk to combine.
In a large bowl, add eggs, coconut oil, maple syrup, vanilla extract and lemon juice. Whisk to combine.
Fold dry ingredients into wet until batter forms.
Pour into greased cake pan and bake for 35 minutes. Let cake cool completely.
In a medium bowl, add vegan butter, maple syrup, vanilla extract and almond milk. Stir together. Then add the powdered sugar and mix until icing forms.
Spread icing over cake and top with sliced lemons and lemon zest!
