Gluten Free Coconut and Lemon Drizzle Cake

Ingredients

  • 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

Method

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/sugar 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 sugar or xylitol.
  2. Gently warm until the sugar/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.