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Lemon drizzle

With winter on its way and the Great British Bake Off on the TV, it seems like a good time for baking. We’ve been loving this healthy take on Lemon Drizzle cake, which we invented last week! It’s refined sugar free, dairy free and very delicious.

Ingredients;

170g coconut oil
180g coconut palm sugar
3 eggs (or vegan egg replacement), beaten
180g spelt flour (or gluten free alternative)
1 tsp baking powder
2 unwaxed lemons
4 table spoons palm sugar

Method;

  • Preheat the oven to 180°C. Beat the coconut oil with the palm sugar, gradually adding the egg.
  • Sieve in the flour and baking powder and beat again adding the finely grated zest of both lemons.
  • Pour into a tin, lined with parchment paper (we used a square 22cm tin). Bake in a preheated oven for 20 mins until a skewer inserted into the thickest part comes out clean.
  • Put the 4 tablespoons of palm sugar in a pan with the juice of 2 lemons and bring to the boil – simmer on low until it looks like a syrup.
  • When the cake is cooked – remove from the oven, skewer some holes and pour over the syrup.

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