A healthier version of a traditional recipe yet still with the sweet lemony drizzle, full of healthy fats to keep you going! A delicious sharing dessert, an on-the-go breakfast or enjoy with a cuppa tea.
Equipment
- Standard Size Loaf Tin
- Greaseproof Paper
- Saucepan
- Large Bowl
- Wooden Spoon
- Grater
- Chopping Board & Knife
- Small Bowl
- Wire Cooling Rack
- Fork
Ingredients
For the loaf
- 2 Cups Almond Milk
- Zest of 3 Lemons
- Juice of 1 Lemon
For the lemon drizzle
- Juice of 1 Lemon
- Zest of 1/2 Lemon
Optional toppings
- Fresh Fruit
- Coconut Yoghurt
Method
- Start by preheating the oven to 180°c, and then grease and line a standard sized loaf tin with greaseproof paper.
- Now it is time to melt the coconut oil in a pan on a low heat. Alternatively, you can melt in a microwave, 30 seconds at a time until melted.
- Combine the dry ingredients (walnut flour, brown rice flour, coconut sugar and vanilla powder) in a large bowl.
- Add the melted coconut oil, coconut nectar, walnut butter, and almond milk, then mix again until all combined.
- Zest three lemons using a grater and add it to the mixture. Chop one of the lemons in half and then squeeze it to get the juice. Add this in too and stir well.
- Pour the mixture into the loaf tin and cook in the oven for one hour (or until it is firm to the touch).
- While it cooks, make the lemon drizzle mixture by mixing all of the lemon topping ingredients into a bowl and stirring well.
- Once the cake is done, wait for it to cool slightly. Then turn it out onto a wire rack to cool. Then, once cool, use a fork to make holes through the cake. Then pour over the lemon drizzle mixture.
- Serve with fresh fruit and yoghurt - enjoy!
Print
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