Preheat oven to 160 degrees C and line a 20cm cake tin.
Combine almond meal, baking powder and salt in a medium bowl.
In a separate large mixing bowl whisk the flax egg, sugar and 1/2 cup of yoghurt together until creamy.
Add the maple syrup, almond milk, lemon zest and juice and continue to whisk.
Add the melted coconut oil and stir.
Add the dry ingredients to the wet and fold together.
Pour the batter in to the lined cake pan and bake for around 60 minutes or until cooked through.
Allow to cool completely and place in the fridge for 20 minutes,
In a small bowl whip together the coconut yoghurt and icing sugar until smooth.
Remove the torte from the fridge and set it on a cake plate or stand.
Dollop large spoons of the coconut yoghurt and scatter liberally with fresh berries.
Snow with a fine lemon zest and serve.