Preheat the oven to 200C/Gas Mark 6.
Sift the flour, baking powder, bicarbonate of soda and salt. Sift as much of the ground almonds as possible and tip in the rest. Add sugar and lemon zest. Stir to combine.
Add all the wet ingredients to a clean mixing bowl (almond milk, vanilla Cocos Organic yoghurt alternative, lemon juice and coconut oil) and mix to combine.
Add the dry ingredients to the wet and combine with a spatula until just so. Don’t over mix or this will result in a denser cake.
Grease a baking tin (20cm diameter) with a little coconut oil (option to line the base with a circle of greaseproof paper) and bake 55 - 60 mins or until you can insert and remove a skewer without crumbs sticking. Try not to over bake as the cake will firm up as it cools.
Keep an eye on the cake from about 40 minutes and loosely cover with a sheet of tin foil if it looks like it’s browning too much on top. Do not seal. Leave to rest in the pan for 10 minutes then remove from the tin, transfer to a wire rack to fully cool.
Once cooled, add the coconut yogurt to the top with a palate knife or spoon and top with lemon zest. Option to sweeten the frosting with a little maple syrup if you prefer.