ingredients
- 150g plain flour
- 150g ground almonds
- 3 tsp baking powder
- 1/4 tsp baking soda
- 50g coconut oil
- 150ml plant based milk
- 125ml Sweet Freedom LIGHT SYRUP
- 100ml fresh lemon juice
- 1 tsp vanilla extract
- zest of 2 unwaxed lemons
- 20ml Sweet Freedom LIGHT SYRUP (for drizzle)
- juice of 1 lemon (for drizzle)
make
- Preheat the oven to 180C (350 F).
- Mix together flour, almonds, baking powder and baking soda.
- Combine the oil, milk, Sweet Freedom LIGHT SYRUP, lemon juice and vanilla in a separate bowl (make sure all wet ingredients are at room temp so the oil doesn't solidify).
- Fold the wet ingredients into the dry ingredients along with the lemon zest.
- Bake for 45 minutes.
- Remove from tin and leave to cool.
- Use cocktail stick or skewer to prick holes in the cake
- Mix together the light syrup and lemon juice and drizzle over the cake.
- Enjoy!
