Preheat the oven to 180°C. Lightly grease & line an 8-inch cake pan.
Whisk together Nodo Not-So Plain Flour, sea salt, baking soda and baking powder in a medium bowl.
In a separate bowl, add olive oil, plant milk, eggs, monk fruit, lemon zest, lemon juice and poppyseeds, and whisk until well combined.
Gradually add dry mix into the wet ingredients, whisking gently until just combined (do not over-mix).
Pour batter into the pan and bake for 40 minutes, or until the top is golden. If the cake begins to brown too quickly, cover loosely with foil.
Remove cake from the oven and let cool for 15–20 minutes in the pan before transferring to a wire rack to cool completely.
