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Lemon cake

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 10
Time to Prepare: 1 hr


300g (2 cups) spelt flour
20g (1/3 cup) coconut flakes, plus 15g (1/4 cup) extra
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
2 eggs
250ml (1 cup) maple syrup
260g (1 cup) Coles coconut yoghurt
1 teaspoon vanilla extract
3 teaspoons finely grated lemon zest
125ml (1/2 cup) olive oil
60ml (1/4 cup) lemon juice
90g (1/4 cup) St Dalfour marmalade (no added sugar)


Preheat oven to 180C. Grease a 21 x 11cm (base measurement) loaf pan and line with baking paper, extending over the two long sides.

Use a balloon whisk to whisk together the flour, coconut flakes, baking powder and bicarbonate of soda.

In a separate bowl or large jug whisk together the eggs, maple syrup, yoghurt and vanilla extract.

Make a well in the middle of the dry ingredients and whisk in the egg mixture, lemon zest and juice and the oil. Whisk well to combine.

Pour mixture into the prepared pan and bake for 40 minutes or until springy to a gentle touch. Brush with the marmalade and sprinkle with the extra coconut. Bake for a further 7 minutes or until coconut is golden. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.


Pair your afternoon cuppa with this healthier version of the classic lemon cake. Best of all it's dairy free and absolutely divine!

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