Preheat the oven to 350°F (180°C).

Line the bottom and sides of a 9 x 3 inch (23 x 8 cm) springform tin with baking paper cut to size.

Throw the almond milk, olive oil, applesauce, lemon juice, sugar, apple cider vinegar, and almond extract into your KitchenAid blender, and puree on medium for 10 to 20 seconds until combined.

In a large bowl combine the almond flour, baking powder, and lemon zest, and gently fold the wet mixture into the dry mixture until well combined and thickened. Do not overwork the baking powder.

Pour the batter into the prepared cake tin, and wiggle a bit to ensure the batter is level.

Bake on the middle rack of the oven for 45 to 60 minutes until golden and cooked through. The cake is ready when a skewer inserted into the middle of the cake comes out clean.

Allow the cake to cool completely, and then gently release the cake from the tin.

With a small sifter or shaker, dust the cake with coconut flour (to replicate the look of powdered sugar), and serve with cream or ice cream.