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.

 

Dry ingredients

200 g spelt flour

1 teaspoon baking powder

½ teaspoon salt

1½ teaspoons bicarb

 

Wet ingredients

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.

 

Frosting

 

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.