Preheat oven to 180°C. Grease a springform cake tin.
In a large bowl, combine all dry ingredients. Cream coconut sugar and eggs until thickened and creamy. Add avocado oil and beat to combine. Add to the dry ingredients along with the milk, vanilla extract and lemon juice, and mix only to combine and no lumps remain.
Pour into prepared tin and bake for 1 hour, then reduce heat to 160°C and bake for 15-20 minutes, until browned on top and a skewer inserted comes out clean. Allow to cool for 10 minutes before gently turning out onto a cooling rack.
Serve warm or at room temperature with a generous dollop of yoghurt.