Preheat oven to 180°C. Prepare two 20cm spring-form cake tins.

Place the olive oil, yoghurt, lemon juice, lemon zest, honey, vanilla, salt and almond meal in a large bowl. Sift in flour, baking powder and bicarb soda. Mix well to combine, adding a tiny splash of plant-based milk if it’s looking too dry.

Divide mixture evenly between cake tins. Bake for around 45 minutes or until risen and golden brown and an inserted skewer comes out clean. Leave cake to cool completely before icing.

Prepare lemon cashew cream icing; place all ingredients in a high-powered blender and blend until smooth.

Spread a thick layer of lemon cashew cream icing on top of one cake. Gently place the second cake on top of icing. Spread another layer of icing on top of second cake. Top with fresh berries.