serves 6

45 minutes

ingredients

  • 60g coconut oil
  • 200ml unsweetened plant based milk
  • 2 tbsp lemon juice
  • 8 tbsp Sweet Freedom CINNAMON SYRUP
  • 150g ground almonds
  • 150g flour (plain or gluten-free blends both work!)
  • 2 tsp baking powder⁠
  • ¼ tsp bicarbonate of soda
  • optional: chopped nuts for topping⁠

make

  1. Preheat oven to 180°C.⁠
  2. Line a baking tin with baking paper⁠.
  3. Place the coconut oil in a large bowl and melt.⁠
  4. Once melted, add the milk to the same bowl along with the lemon juice, CINNAMON SYRUP, and ground almonds.⁠
  5. Sift in the flour, baking powder, and bicarbonate of soda.⁠
  6. Mix well, adding a tiny splash more milk if it’s looking too dry.⁠
  7. Transfer mixture to your prepared tin.⁠
  8. Bake in oven for around 25-30 minutes, or until risen and a skewer comes out clean.⁠
  9. Leave for 5-10 mins then turn the cake out onto a wire rack and leave to cool completely.
  10. Serve sprinkled with your favourite chopped nuts.

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