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Author Notes: I love a lemon drizzle cake. As a child I remember the smells that used to come from the oven when a lemon drizzle was cooking. I truly believe that anyone should be able to have their cake and eat it, even if you are don’t consume dairy, gluten or refined sugar- and this one tastes like the real deal. Gorgeous soft cake with the sharp lemon drizzle kicking in, this is the perfect tea time treat. —Madeleine Shaw
- 300 grams coconut sugar
- 175 grams buckwheat flour (GF) / spelt flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 250 grams greek/coconut yoghurt
- 130 grams coconut oil
- 1 lemon zested
- 2 tablespoons lemon juice
- For the Drizzle
- 4 tablespoons lemon juice
- 4 tablespoons maple syrup
- 1 handful desiccated coconut, for sprinkling (optional)
- Preheat the oven to 160 degrees.
- Cream the coconut sugar and oil in a food processor. Transfer to a bowl and mix in the yoghurt and eggs until combined.
- In a separate bowl, sift the flour, baking soda and salt.
- Pour the wet mix into the dry mix. Add the lemon juice, zest and vanilla. Mix gently the pour into a 20cm greased cake tin.
- Bake in the oven for 50 minutes to 1 hour until the cake is cooked through.
- Remove the cake from the oven and allow to cool. Heat the lemon juice and maple syrup drizzle on a low heat in a pot, then once it’s combined well pour over the cake and sprinkle over the desiccated coconut.