Makes: 12 slices of Lemon Drizzle Cake
Nutrition: per slice 352 Kcal; Fat: 20 gr; saturated fats: 8,2 gr; monounsaturated fats: 13,5 gr; polyunsaturated fats 2 gr; carbohydrates: 36,6 gr; sugar: 20,8 gr; fiber: 2,3 gr; Protein: 5,9; salt: 0,5 gr

Preparation & Cooking time: 75 mins


  • 4 eggs
  • Zest of 3 lemons
  • 6 tsp lemon juice
  • 200 gr of fairtrade coconut sugar (or demerara)
  • 90 gr of almond ground
  • 180gr gluten free flour (self raising – i use this from Doves Farm)
  • 150 gr organic butter or coconut oil coconut oil (extra to grease the cake tin)
  • 120 ml oat drink (or milk)
  • ½ teaspoon baking soda
  • 2 tbsp vanilla extract (i use this from Taylor & Colledge)

For Drizzle:

  • 5 unpitted dates
  • 6 – 7 tsp lemon juice


1 Preheat the hoven to 175ºC.

2 Rinse the lemons. Grind the zest of 3 lemon and put aside. Squeeze the juice of the 3 lemons into a cup. Save 6 tsp for the drizzle.

3 In a bowl combine the eggs, lemon juice, melted butter, oat drink and the sugar.

4 In another bowl combine the flours and baking soda. Add to the wet mix but gently incorporating all ingredients. Ad the vanilla extract and mix again. Pour into a greased cake tin.

5 Bake for 45 – 50 minutes. Allow to cool for 10 minutes. Make the drizzle while you wait.

6 For the drizzle: soak 5 unpitted dates in hot water for 5 minutes. Use a hand blender to liquify. Add the lemon juice and pulse a few times. Ready to pour on top of the cake and eat ?


Serve with a cup of tea or herbal infusion. Sit and relax while enjoying this cake you made; read a book, why not?


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