Lemon polenta cake vegan and gluten free

1) Pre heat the oven to 160c.
2) Put the yoghurt, olive oil, milk, agave syrup and lemon juice into a jug, whisk well and set aside
3) Put the flour, polenta, ground almonds, baking powder and lemon zest into a bowl and stir until combined.
4) Pour the liquids into the dry ingredients slowly, whisking until combined
5) Grease a 22cm spring form cake tin with vegan spread and pour the cake mixture in.
6) Bake in the oven for 35-40 minutes, until a skewer comes out clean.