150gground almonds (nut free? check blog post for alternatives)
Lemon Drizzle Sauce
1½lemons (zest of 1 and juice of 1½)
Preheat your oven to 180°C fan/gas mark 6. Line a 900g loaf tin with baking paper
Now, in a large mixing bowl add the 100g melted coconut oil and 150g coconut sugar and whisk until smooth
Add the 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk
Into the bowl sieve 225g gluten-free self raising flour, 1 tsp gluten-free baking powder and 150g ground almonds (some ground almonds won't go through the sieve, just add them into the bowl)
Mix until it forms a smooth batter and pour into the prepared tin
Bake in the oven at 180°C fan/gas mark 6 for 35 minutes
Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
IMPORTANT Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside
Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a chopstick, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice
Storage: This will store in an airtight container for a few days at room temperature. Freezing: Slice and freeze separately, allow to defrost at room temperature for a few hours.Nut allergies? Refer to the blog post above for alternatives.