Lemon drizzle cake recipe - Image 1
The other day Rachel, one of our challengers from September 3 Month Clean Eating challenge, posted up in the group “Hedi you must make a clean lemon drizzle cake ” and I thought why not give it a go.

I researched the internet to find out what the usual drizzle cake is made of and what I could use to make it a clean lemon drizzle cake and I think I’ve got it.

clean lemon drizzle cake 1 Lemon drizzle cake recipe - Image 3Lemon drizzle cake recipe - Image 4The usual lemon drizzle cake calls for caster sugar, butter and self-rising flour, but I used spelt flour, Coconut Merchant coconut oil and also their coconut sugar.

Just before we proceed to the recipe let me tell you a bit more about coconut sugar. In comparison with normal white sugar, coconut sugar is packed with nutrients such as magnesium, potassium, zinc, iron and vitamin B which are absent in white sugar.

It doesn’t spike your blood glucose and insulin like normal sugar does, has low glycemic sugar (Glycemic index of 35 , usual white sugar is around 60), is gluten-free, 0% cholesterol, dairy –free, no preservatives and is non GMO.

Lemon drizzle cake recipe - Image 5For those of you who can’t stand the coconut smell or flavour of it you will be pleased to hear that coconut sugar doesn’t have the usual coconut flavour. Funnily enough it has a similar smell and taste to brown sugar with light caramel undertones.

Overall it is much better than your usual sugar, however like with everything you cannot scoff the whole cake down or start putting 4 teaspoons of coconut sugar in your coffee. Moderation my friends, moderation.Lemon drizzle cake recipe - Image 6 Lemon drizzle cake recipe - Image 7

Lemon drizzle cake recipe

Clean lemon drizzle cake


  • Zest and juice from 2 lemons
  • 4 eggs
  • 1 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 cup milk (I used Provamel rice and coconut milk)
  • For the glaze:
  • ½ cup coconut sugar and juice from ½ lemon


  1. Pre heat oven to 180C and grease a cake tin with a bit of coconut oil.
  2. Beat the eggs and coconut sugar together with an electric whisk for a good 10 minutes. Add the oil slowly while still whisking. Then add the milk, lemon juice and zest
  3. In a separate bowl mix the spelt flour with baking powder and then add to the bowl with the wet ingredients and stir until completely combined.
  4. Pour the mixture into the cake tin and bake for 40 - 45mins or until a toothpick comes out clean.
  5. Make a small holes in the cake,so the glaze drips in.Mix the glaze ingredients together until a smooth paste and drizzle over the warm cake
  6. Let it set for a couple of hours, slice and enjoy!

10 Comments on Clean lemon drizzle cake recipe

  1. Rebecca
    April 14, 2016 at 11:43 am (2 years ago)

    Hello, just wondering how long this will last once made and how best to store.
    I’ve got one cooking in the oven and it smells delicious ! Love your recipes !!
    Thank you 😊

    • Hedi Hearts
      April 18, 2016 at 12:32 pm (2 years ago)

      Hello Becky, it doesnt usually last very long in our house. Keep in airtight container in the fridge, or you can freeze it. Hedi xxx

      • Andrea umney
        May 21, 2016 at 6:03 am (2 years ago)

        Could you use any different flour than spelt for the cakes that are counted as clean.pls

        • Hedi Hearts
          May 22, 2016 at 7:09 am (2 years ago)

          Andrea, you probably could but watch the baking times and temperature. Coconut flour doesnt work though. Hedi xx

  2. Lucy Byrne
    April 25, 2016 at 4:22 pm (2 years ago)

    Hi, just wondering would this work with gluten free flour and with flaxseed egg instead of normal eggs?
    Many thanks,

    • Hedi Hearts
      April 26, 2016 at 12:29 pm (2 years ago)

      Yes to gluten free flour and I am sure it would work with flax seed eggs too, just maybe add a touch of non dairy milk to make sure it is moist enough. Let me know how you got on. Hedi xx

  3. Beth
    August 24, 2016 at 7:54 pm (1 year ago)


    What are the macros for this cake per serving?

    Many thanks

  4. Michelle
    September 14, 2016 at 9:24 am (1 year ago)

    Hi Hedi. Any idea how much lemon extract I would use if I didn’t have fresh lemons? Thanks 🙂

    • Hedi Hearts
      September 14, 2016 at 11:10 am (1 year ago)

      Hello Michelle, only a few drops, they tend to be very strong. Nothing beats fresh lemons though lovely! Hedi xxx

      • Michelle
        September 14, 2016 at 12:52 pm (1 year ago)

        Thanks Hedi! New to your blog but loving it! Much better sweet treats than lots of the ‘famous’ clean eating bloggers.


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