Sugar-Free Lemon Olive Oil Cake

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

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

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

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.

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.

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

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

Notes: You can double this recipe and divide batter evenly between two round cake tins for a layer cake. Double frosting to sandwich the cakes together or use sugar free lemon curd in the middle for a little more zing!