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.
The 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.
For 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
Recipe
Clean lemon drizzle cake
Healthy clean lemon drizzle cake recipe made only with wholesome ingredients.
Ingredients
- Zest and juice from 2 lemons
- 4 eggs
- 1 cup coconut sugar
- ½ cup coconut oil, melted
- 2 cups spelt flour
- 2 teaspoon baking powder
- ½ cup milk (I used Provamel rice and coconut milk)
- For the glaze:
- ½ cup coconut sugar and juice from ½ lemon
Instructions
- Pre heat oven to 180C and grease a cake tin with a bit of coconut oil.
- 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
- 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.
- Pour the mixture into the cake tin and bake for 40 - 45mins or until a toothpick comes out clean.
- 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
- Let it set for a couple of hours, slice and enjoy!
Rebecca
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
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
Could you use any different flour than spelt for the cakes that are counted as clean.pls
Hedi Hearts
Andrea, you probably could but watch the baking times and temperature. Coconut flour doesnt work though. Hedi xx
Lucy Byrne
Hi, just wondering would this work with gluten free flour and with flaxseed egg instead of normal eggs?
Many thanks,
Lucy
Hedi Hearts
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
Beth
Hi,
What are the macros for this cake per serving?
Many thanks
Beth
Michelle
Hi Hedi. Any idea how much lemon extract I would use if I didn't have fresh lemons? Thanks 🙂
Hedi Hearts
Hello Michelle, only a few drops, they tend to be very strong. Nothing beats fresh lemons though lovely! Hedi xxx
Michelle
Thanks Hedi! New to your blog but loving it! Much better sweet treats than lots of the 'famous' clean eating bloggers.
Christine
lets see if it tastes well with almond milk too as I didn't have any other milk LOL
My daughter already said that looks VERY healthy 😉
Hedi Hearts
Let me know how you got on girls and enjoy every piece ?