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Lemon Drizzle Cake | Birthday Parties | Christmas Day

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Lemon Drizzle Cake | Birthday Parties | Christmas Day

Lemon Drizzle Cake
Prep time
Cook time
Total time
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.
Serves: 12 slices
  • 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
  1. Pre-heat oven to 165°C and line a 22cm cake tin with baking paper.
  2. 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.
  3. Bake on the lower oven shelf for 25-30 minutes or until golden and a skewer comes out clean.
  4. Allow to rest for 5 minutes before removing from the tin.
  5. 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.
  1. 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.


About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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