So as you already probably know and have heard, my healthy, vegan, refined sugar, grain and gluten free cakes are now being sold at Foundry Coffee Roasters cafe in Sheffield, on bank street! Last week there was my raw fermented banoffee cheesecake and my raw peanut butter millionaires shortbread and this week they’re stocking my raw fermented cinnamon cheesecake and my raw jaffa cakes and before you ask, they actually taste like jaffa cakes! Like the real deal and they’re a little bit bigger, so really.. why wouldn’t you want one?!?! Nutritious, free from and indulgent!! YES PLEASE!!
As you have probably guessed, I’m recipe developing all of the time! Plus it was my Dads birthday last week so I decided to make him two healthy birthday cakes! One was a vegan, grain, gluten and refined sugar free sticky baked date loaf (perfect any time of day and also warm with a dollop of nice cream!!) and the other was this grain, gluten and refined sugar free lemon drizzle slice! Which has to be one of the most indulgent yet nutritious cakes ever!! It’s sweet, sticky, light, moist, lemony, tart, moorish and pretty much the best thing ever and everything you would want a lemon drizzle cake to be!! You NEED to try this for snack, dessert and even breakfast!! Perfect as it is, hot or cold and with a big dollop of yoghurt and a handful of juicy blueberries.
Let me know how you get on 🙂
Ingredients – cuts into 6
50g coconut oil
75g coconut sugar
1 egg, whisked
80g ground almonds
100ml cashew milk
zest of one lemon
half a lemon, juiced
1 tbsp maple syrup
Preheat the oven to 180 degrees and line a loaf tin with parchment.
Cream the oil and sugar together in a bowl with the back of a spoon.
Once combined, stir in the second set of ingredients and then pour into the lined tin.
Pop the tin in the oven for 30 – 40 minutes – until golden and springy.
Remove from the oven and prick the cake all over with a knife/fork/cake tester.
Whisk together the lemon juice and maple and then pour this over the cake.
Remove from the tin and leave to cool on a wire rack – keep in an airtight container for 2 days or slice and freeze.