In a small bowl mix the olive oil and vinegar.
Preheat the oven to 180c and line a loose-bottomed tart pan with baking paper and grease the sides.
Mix the dry ingredients together in a bowl (ground almond, coconut, ground flaxseeds, lemon zest, baking powder, and salt).
In a small bowl, mix the almond butter, maple, almond essence and vanilla, almond milk. Now mix in the olive oil & vinegar.
Add the wet mixture to the dry mixture and stir thoroughly to combine.
Spoon into the cake tin and flatten out.