Lemon Drizzle Cake

https://www.rhiansrecipes.com/gluten-free-vegan-lemon-drizzle-cake/#recipe https://domesticgothess.com/blog/2023/05/10/gluten-free-vegan-lemon-drizzle-cake/ ICING

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Step 2

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Step 3

Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, and vanilla

Step 4

Stir in the almond meal, to form a batter. Add in the remaining flours, baking powder, and bicarbonate of soda.

Step 5

Mix well, adding a tiny splash more milk if it’s looking too dry.

Step 6

Transfer mixture into a greased baking loaf tin lined with baking paper (25 cm)

Step 7

Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean. AIR FRYER: BAKE 180C 30 mins

Step 8

Whilst the cake is baking, mix together the lemon juice and maple syrup.

Step 9

Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot.

Step 10

Once the cake is cool, carefully lift it out of the tin using the overhanging baking parchment

Step 11

Sift the icing sugar into a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Use a spoon/knife to spread it across the cake, not too thick. Place it in the fridge to firm up before doing the icing and after

Step 12

Store any leftovers in an airtight container for up to 3 days, or freeze

Step 13

Be sure to wait for the cake to cool completely and for the syrup to have soaked in completely before slicing.

Step 14

This cake tasted best eaten on the day it was made, and leftovers taste best reheated in a dry frying pan or the microwave.