Step 1

TO MAKE THE CAKE:

Step 2

Preheat oven to 175°C (325°F) and grease a 20cm (8 inch) round cake tin.

Step 3

In a large mixing bowl whisk together olive oil, eggs, almond milk, lemon juice, lemon zest and honey just until combined.

Step 4

In another large bowl stir together flour, baking powder, baking soda, and salt. Now beat the dry ingredients gently into the wet ingredients with a cake mixer or a whisk until smooth, be careful not to over-mix.

Step 5

Pour batter into cake tin and gently level out with a spatula or the back of a metal spoon. Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Step 6

Once the cake is cooked, allow to cool completely in the tin on a cooling rack. Turn out onto a serving plate and if still a little warm allow to cool before frosting.

Step 7

TO MAKE THE FROSTING:

Step 8

In a medium bowl, beat the cream cheese and plain yoghurt together until smooth. Then beat in the honey, lemon juice and vanilla essence.

Step 9

Spoon onto the cake and spread out using a metal spoon. Top with lemon slices, pomegranate and or berries of your choice.