Both of us love lemon drizzle cake. There’s nothing better than that sweet, moistness with a slight crisp to the coating – it’s a British staple! But the traditional recipes all require the usual unhealthy ingredients that we like to stay away from: flour, sugar, butter etc. So Raine and I put our heads together to come up with this healthy substitute and guys, we don’t mean to blow our own trumpet, but this cake is quite possibly even better than the traditional kind!
It’s totally gluten free, dairy free and refined sugar free, but it’s not vegan as we had to use eggs. Just make sure you get organic, free-range eggs and good quality ingredients all round.
I have to apologise for the slightly burnt edges – I’m waiting on a new oven! Anyway, please give this cake a go. It’s so easy to make and just to die for!
100g ground almonds
70g coconut palm sugar
2 organic, free-range eggs
100g vegan margarine (we thought coconut oil might make it a bit too oily. You can get a good quality, non-hydrogenated vegan margarine from your local health shop)
1 tsp baking powder
Zest of one lemon
For the coating:
2 tbsp raw cacao butter
Juice of one lemon
Preheat the oven to 180 degrees and grease a loaf tin with a bit of coconut oil.
Put the ground almonds, coco palm sugar, eggs, margarine, baking powder and lemon zest in a large bowl and mix well.
Pour into the prepared cake tin and place in the oven for around 30-35 minutes until the edges start to come away slightly from the sides and the top is spongey.
Prepare the coating by melting the cacao butter on a very low heat in a saucepan. Once melted, turn off the hob, squeeze in the lemon juice and mix. Pour this over the cake while it is still warm and remove the cake from the tin once cooled.