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Gluten Free Coconut and Lemon Drizzle Cake

Makes 1 cake

This classic cake is naturally gluten free and if you swap the sugar for xylitol you can also reduce the carb loading.

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • LEMON CAKE
  • 50g coconut flour
  • 50g ground almonds
  • 1 tbsp FREEE Baking Powder
  • 3 eggs
  • 2 lemons, grated rind and juice
  • 75g caster sugar/xylitol
  • 50ml oil
  • LEMON DRIZZLE
  • 50g caster sugar/xylitol
  • lemon juice

Lemon Cake

  1. Line a 500g/1lb loaf tin with parchment paper and pre-heat the oven.
  2. Put the coconut flour, ground almonds, and baking powder into a bowl and stir to combine.
  3. Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
  4. Add the xylitol and oil to the bowl and beat together well.
  5. Stir in the prepared flour blend.
  6. Pour the batter into the prepared tin.
  7. Bake for 45-50 minutes.
  8. Remove from the oven and leave to cool in the tin.

Lemon Drizzle

  1. Squeeze the lemons into a small bowl or saucepan and add the xylitol.
  2. Gently warm until the xylitol has melted.
  3. Press a bbq stick or skewer through the top of the cake to make multiple holes.
  4. Pour the lemon mixture over the top of the cake and leave until quite cold.
  5. Carefully turn the cake out of the tin and remove the parchment.
  6. Serve the cake in slices.

Equipment

500g/1lb loaf tin, parchment paper, saucepan and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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Find a recipe

Ingredients

Change Quantities:
  • LEMON CAKE
  • 50g coconut flour
  • 50g ground almonds
  • 1 tbsp FREEE Baking Powder
  • 3 eggs
  • 2 lemons, grated rind and juice
  • 75g caster sugar/xylitol
  • 50ml oil
  • LEMON DRIZZLE
  • 50g caster sugar/xylitol
  • lemon juice

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