Preheat the oven to 180°C / 350°F and oil and line the bottom and sides of four 20cm/8 inch cake pans with baking paper (or if you only have 2 tins available, just leave half of the mix in the bowl, bake two cakes, and then bake the final two cakes when the tins are free).
Whisk the almond milk and lemon juice together in a jug and allow to sit for 10 minutes to turn to 'buttermilk'.
Whisk the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl whisk together the melted coconut oil, coconut sugar, vanilla extract, meyer lemon zest and 'buttermilk'. Gently fold the wet mix into the dry mix until just combined with no floury patches.
Divide the batter between the prepared cake tins and bake (2 at a time if you have a small oven) for 25–30 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and place on a cooling rack (in the pan) until completely cool.