Gluten-Free Vegan Lemon Drizzle Cake

By Babycatgrandma

Ingredients

• For the cake:
• 60 g coconut oil (or sub olive or vegetable oil)
• 200 ml unsweetened almond milk (or any other plant-based milk)
• 4 tablespoons lemon juice
• 2 tablespoons lemon zest
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt
• 150 g ground almonds (almond meal) *
• 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1 /4 teaspoon bicarbonate of soda (baking soda)
• For the syrup:2 tablespoons lemon juice4 tablespoons maple syrup
• Metric - US Customary

Details

Adapted from rhiansrecipes.com

Preparation

Step 1

InstructionsFor the cake:Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil) Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds Sift in the flour, baking powder and bicarbonate of soda Mix well, adding a tiny splash more milk if it’s looking too dry Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean For the syrup:Whilst the cake it baking, mix together the lemon juice and maple syrup Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot Be sure to wait for the cake to cool completely before cutting This cake tasted best eaten on the day it was made, and leftovers taste best reheated in a dry frying pan or the microwave. Rhiansrecipes.com