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Gluten Free, Vegan Lemon Drizzle Cake

A super easy recipe which is so much lower in sugar than traditional lemon cakes and it is both gluten free and vegan! Delicious served on its own or with a spoonful of coconut yogurt

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Overview

Makes 1 x 2lb loaf cake / 10 servings

Preparation time: 15 minutes

Cooking time: 40 minutes

 

What’s Good About It?

The combination of coconut yogurt and olive oil creates a lovely moist cake without the need for eggs. Using xylitol helps to keep the sugar content down.

 

Did You Know?

You can replace the xylitol for erythritol or use a stevia – erythritol granulated blend

Ingredients

100ml lemon juice (about 3-4 lemons)

Zest of 3 lemons

180g Coconut yogurt

100ml olive oil or rapeseed oil

75g xylitol

250g self raising flour

2 tsp baking powder

1 tsp bicarbonate of soda

 

Drizzle

Juice of 1 lemon

2tbsp xylitol

Instructions

 

  1. Preheat the oven to 180C, Gas mark 4.
  2. Grease and line a 2lb loaf tin.
  3. Place the lemon juice, zest, coconut yogurt, olive oil and xylitol in a food processor and process until smooth. Add the remaining ingredients and blitz again.
  4. Pour the cake mixture into the loaf pan and smooth the top.
  5. Bake in the oven for 40 minutes
  6. Meanwhile heat the lemon juice and xylitol in a small pan and let it bubble for a couple of minutes.
  7. When the cake is cooked pour over the lemon syrup and allow the syrup to soak into the cake.
  8. When cool turn out the cake and let it cool completely on a wire rack.
  9. Store in the fridge for 3-5 days.

 

Nutrition per serving: Calories 210kcal,  Total Fat 11g of which saturates 1.6g, Carbohydrates 31g of which sugars 0.6g, Protein 1.8g

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