My girls just love lemon drizzle cake. It is, however, generally full of sugar, so I promised I would try to make a healthier version for them. I thought they were just delicious without any frosting or icing – healthier too. You can use whipped coconut cream frosting if you do fancy a little extra yumminess.
200 g spelt flour
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons bicarb
175g maple syrup
200 ml Almond or Soy or Hazlenut milk
30g melted coconut oil
¾ teaspoon apple cider vinegar
1 teaspoon vanilla extract
Juice and zest of 1 lemon
180 degree oven
Line 16 cupcake tins with liners
Mix dry to wet and combine. Put 2 Tablespoons of the mixture in each liner
and bake 25-30 minutes or until skewer comes out clean. Remove from the tins and allow to cool on wire racks.
Tin of coconut cream put in the fridge overnight. Remove lid, scoop out the hard coconut cream from the top of the tin. Do not use the liquid. Whip up adding a teaspoon of vanilla extract and a tablespoon of maple syrup.