Pre-heat the oven to 170ºC/335ºF/Gas 3. Line a 18cm round cake tin OR 2lb loaf tin with non-stick baking paper.
Sift the flour, baking powder and salt into a large bowl. Add the lemon rind and coconut sugar and stir well to combine. Add the dried mixed fruit to the bowl and stir again.
In a separate bowl or jug, measure out the soya milk or dairy free milk of choice. Add the lemon juice and allow it to curdle for a minute or so. Add the olive oil (if using) or top up with extra dairy free milk if you are oil free.
Pour the wet mix into the dry mix and stir well and rapidly to combine, scrapping all the flour off the bottom of the bowl as you go. The mix will be thick but should drop off the spoon. If it seems to dry, add a little extra dairy-free milk, but take care not to make it soggy.
Swiftly spoon the mix into the prepared cake tin and gently smooth the top. Tap the tin on the work top a couple of times and place in the oven immediately.
Bake for 30 minutes until the top is lightly golden. Check to see if the cake is baked in the middle with a skewer - if it comes out clean it's done. If not, pop it back in the oven for a couple of minutes but take care not to over bake.
Once you're happy it's cooked, remove the cake from the oven and leave to settle in the tin for 5 minutes. Tip out onto a cooling rack, peel off the non-stick baking paper and leave to fully cool.
Store in an air-tight tin for up to 4 days.