Lemon Almond Drizzle Cake

from Allanah's Kitchen

Sometimes you have a circle of friends. You're at all the same dinner parties, birthday celebrations and get togethers. Then one night, you stay up late, drink plenty of wine and chat for hours with somebody that you've seen at all these events, only to to realise that you've somehow missed out on talking to the most awesome person. This awesome person is Allanah and I am only too grateful that she is now one of my best friends. Years later we still stay up late, drink wine and discuss how to solve the world's problems and what happened to Josh Hartnett. Her beautiful home is always open when one needs to hide from the world, with the added benefit that you can play with her three fluffy cats. Allanah is a self proclaimed crazy cat lady. She's also a medical doctor, working in psychiatry, who recently mentioned that she rarely gets to bake these days. So what better way to get a friend to bake than to invade their kitchen with a camera. She agreed because she has the smallest heart and her generosity knows no bounds. This was Lemon Almond Drizzle Cake Saturday.

VEGAN LEMON ALMOND DRIZZLE CAKE {adapted from the original, by Woman & Home Feel Good Food UK} Preheat oven to 160 degrees Celsius Grease a 22 cm round cake pan. {Allanah used a springform pan, but I found that it was easy enough to remove the cake from a regular pan}

INGREDIENTS 175 g castor sugar (1 cup) 50 g melted coconut oil (1/4 cup) 50 g olive oil (1/4 cup) 120 ml apple sauce (1/2 cup) zest and juice of two lemons 100 g gluten free flour (1 cup) 75 g almond flour (1/2 cup) 1 tbsp baking powder 150 ml coconut milk 10 ml apple cider vinegar 25 g flaked almonds {syrup} 100 g castor sugar juice of one lemon

METHOD Combine apple cider vinegar and coconut milk and allow to stand for five minutes. Whisk the oils and sugar until light and fluffy. Add apple sauce, lemon zest and lemon juice and whisk again to combine. Sift flours and baking powder into batter. Whisk to combine. Add coconut milk mixture and whisk lightly to combine. Pour batter into greased pan. Sprinkle almond flakes on top. Bake for 45 minutes.

SYRUP Dissolve sugar in lemon juice over medium heat on stove top. Once it becomes slightly syrupy (not caramelized) remove from heat. SERVING Remove cake from cake pan and place on serving plate or cake stand. Pour syrup over while cake is still warm.

#stellersweets #vegan #glutenfree #kitchentravels #100daysofveganbaking

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