Luscious Lemon-Drizzle & Poppyseed Cake - Gluten-Free & Vegan Recipe

I absolutely love this all-time classic. So simple yet so effective an easy bake for even the clumsiest of bakers. This recipe has no eggs, dairy or gluten and for the most part is refined sugar free until the icing of course. This is another one-bowl wonder. No stress, no hassle baking.

Luscious Lemon Drizzle Cake

Total Prep and Bake Time: 70 Minutes

Difficulty: Easy (enough)

You will need a bread loaf tine, a large bowl for mixing

Ingredients

For the Cake

• 225 grams gluten-free blend plain flour

• 150 grams ground almonds (almond flour)

• 100 grams melted coconut oil

• 150 grams coconut sugar

• 200 ml (unsweetened) almond milk

• 2 lemons (zest of 1 and juice of 2)

• 50 grams of poppyseeds

• 1 tsp gluten-free baking powder

• 1 tsp bicarbonate of soda

For the icing

• 1½ lemons (zest of 1 and juice of 1½)

• 30 grams icing sugar – if you want to keep this recipe refined sugar free you can use the coconut sugar but it is a bit darker in colour

Method

• Preheat your oven to 180°C (fan oven) and Line your baking loaf tin with baking paper

• In a large mixing bowl add the 100g melted coconut oil and 150g coconut sugar and whisk until smooth

• Separately, grate the zest of one lemon into a jug and and juice of 2 lemons adding them to the mix and whisk

• Then add the 200ml almond milk and whisk some more

• Into the bowl sieve 225g gluten-free flour, 1 tsp gluten-free baking powder and 150g ground almonds Mix until it forms a smooth batter then add in the poppyseeds and pour into the prepared tin

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• Bake in the oven at 180°C for 40 minutes

• Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g of icing sugar (or coconut sugar).

• After 40 minutes check on your cake – it should have risen and be a golden brown colour on top.

• Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes before icing.

Beautifully Golden Lemon Drizzle Cake

• Once the cake has cooled carefully lift it out, using the paper. Then, with a suitable kitchen utensil – prod it to create some holes across the top and pour over the lemon drizzle sauce.

• You can decorate the cake with a few lemon slices or some additional lemon zest

• The cake should be a nice moist consistency and should keep if stored in an airtight container for a few days at room temperature.

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