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Healthier lemon cake recipe
Healthier lemon cake recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a delightful dairy-free lemon cake, perfect for tea time.
Ingredients:
  • 300g (2 cups) spelt flour
  • 20g (1/3 cup) coconut flakes, plus 15g (1/4 cup) extra
  • 12.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 2 eggs
  • 250ml (1 cup) maple syrup
  • 260g (1 cup) coconut yoghurt
  • 4.40 gm vanilla extract
  • 3 tsp finely grated lemon zest
  • 125ml (1/2 cup) olive oil
  • 60ml (1/4 cup) lemon juice
  • 90g (1/4 cup) marmalade (no added sugar)
Instructions:
  • Preheat your oven to 180C. Grease a 21 x 11cm loaf pan, then line it with baking paper so it extends over the long sides.
  • Whisk the flour, coconut flakes, baking powder, and bicarbonate of soda with a balloon whisk until combined.
  • Combine eggs, maple syrup, yogurt, and vanilla extract in a bowl or large jug, then whisk until smooth.
  • Create a hole in the dry ingredients and blend in the egg mixture, lemon zest, lemon juice, and oil, whisk until fully combined.
  • Transfer the mixture into the pan and bake for 40 minutes until springy. Then, brush with marmalade, sprinkle with extra coconut, and bake for another 7 minutes until golden. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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