One of the things I always have in the kitchen is lemons. I wish I could say I just popped out and picked them from my garden, alas not in my part of the world.
I love a lemon cake and so does my family so it is made quite often.
This was the first cake I made using gluten-free flour. I must admit expectations were not high. I was proved wrong and it has made an appearance on many occasions.
This is a take on the teatime classic, the lemon drizzle cake. Sometimes it is nice to ring the changes, this is done in this case with the addition of some desiccated coconut. You still have that zingy tang from the lemon, but the coconut adds a layer of sweetness and a slight nuttiness in the texture.
- Soft crumb
I have used Koko coconut milk in mine if you don’t want to use coconut milk any other dairy-free milk will work. The texture is incredibly light and airy and slices well.
This cake works well with gluten-free flour, It does need the addition of xanthan gum if it is not already in your chosen gluten-free flour.
Store this cake in an airtight container for up to 5 days, alternatively, you can freeze it for up to 3 months.
Coconut lemon drizzle cake
- Preparation Time 10 Minutes
- Baking Time 30-35 Minutes
- Serves 10-12
Vegan, vegetarian, gluten-free and egg-free
For the sponge
- 200ml coconut milk such as Koko
- zest of 3 lemons
- juice of 2 lemons
- 170 g gluten-free plain flour
- 30 g coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 30 g desiccated coconut
- 100 g caster sugar
- 65g dairy-free butter
- pinch of salt
- 3 tbsp icing sugar
- juice of 1/2 lemon juice or lemon extract
- cold water as needed
- Preheat the oven to 170C/340F
- In a bowl sift together the plain flour, coconut flour, baking powder, bicarbonate of soda and a pinch of salt. Then stir in the sugar
- In a separate bowl mix together the milk, lemon juice, butter, and lemon zest
- Stir the wet ingredients into the dry and stir until well combined. Stir in the coconut.
- Spoon into greased and lined 2lb loaf tin and bake for 35 minutes.
- Cool in the tin for 15 minutes then onto a cooling rack. Once cool mix up the drizzle mix to a desired thickness and drizzle over the cake.
I have also made this cake and replaced the desiccated coconut with 40g of freeze-dried raspberries which was also delicious
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- Pesto and mozzarella tart
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- Double Peanut cookies
- Blueberry and lemon Muffins
PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments