Lemon Drizzle Cake | Birthday Parties | Christmas Day

Lemon Drizzle Cake

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

The lovely texture of this Lemon Drizzle Cake works well as a cake or muffins. With Christmas just around the corner, or a special birthday party, this cake is perfect being low in sugar, yet full of flavour, especially with the chocolate sauce drizzled over the top! Serve with a light dusting of icing sugar or coconut sugar over the top, along with yoghurt or a drizzle of coconut cream and fresh strawberries.

Author: Wick Nixon

Serves: 12 slices

Ingredients

4 eggs
⅓ c light olive oil or coconut oil melted
¼ c honey
1 t vanilla extract
zest and juice of 1 lemon
zest of 1 orange (keep the leftover orange to eat later)
1 ¾ c almond meal
2 T tapioca flour
1 ½ t baking powder
1 t baking soda
pinch of salt

Note: you can swap the orange for another lemon, or swap the lemon for another orange; alternatively try adding lime juice and zest.

Chocolate Drizzle

2 T coconut oil
2 T cacao powder
1 T pure maple syrup
a dash of vanilla essence
1 T tapioca flour
pinch of salt

To serve

fresh strawberries
natural yoghurt
whipped cream or coconut cream

Instructions

Pre-heat oven to 165°C and line a 22cm cake tin with baking paper.
Combine wet ingredients in the food processor or a large bowl. Add dry ingredients and pulse or mix until well combined. Pour the mixture into your prepared cake tin.
Bake on the lower oven shelf for 25-30 minutes or until golden and a skewer comes out clean.
Allow to rest for 5 minutes before removing from the tin.
Cool on a wire rack before slicing. Serve on its own or with yoghurt if you wish.

If making into muffins, reduce baking time to 15-20 minutes depending on size.

To make the chocolate drizzle, in a small pot over a low heat, combine the ingredients and mix well until smooth. Using a small spoon, from a height, drizzle chocolate over the cake and refrigerate for 5 minutes to set.

Refrigerate left over chocolate in an airtight container and gently warm it to use again.

This Lemon Drizzle Cake caters for those with a gluten and dairy allergy which makes it the perfect birthday cake. With the option of making it all in the food processor, it is super quick and easy with minimal cleaning up - you can also freeze it in slices for an ideal lunchbox addition that you can grab when the larder is bare!

For more healthy recipes for any occasion, head over to my recipes page.