
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
- 225g gluten-free flour
- 1 tablespoon gluten free baking powder
- ¼ teaspoon bicarbonate of soda
- >¼ teaspoon salt
- 150ml agave nectar or maple syrup
- 100ml melted coconut oil + extra for greasing
- 2 teaspoons vanilla extract
- 120ml readymade apple sauce
- Juice of half a lemon or 1 tablespoon lemon juice
- 125ml warm water
- Zest of 2 lemons
- 1 tablespoon coconut sugar or palm sugar
- 4 tablespoons coconut milk
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Method
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1Preheat oven to 160ºC./.Gas Mark 3. For fan assisted ovens you may need to reduce the oven temperature by 10-20 degrees.
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2Lightly grease a 30cm cast iron casserole with coconut oil.
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3Sift and combine the flour baking powder, bicarbonate of soda and salt together in a medium-sized bowl. Add agave or maple syrup, coconut oil, vanilla extract and apple sauce to the dry ingredients and mix with a metal spoon until completely combined.
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4Add the lemon juice to the warm water. Stir the lemon water mixture into the batter until completely incorporated.
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5Gently stir half the lemon zest into batter. Pour the batter into a greased cast iron casserole.
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6Combine the coconut or palm sugar and remaining half of lemon zest. Sprinkle over batter.
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7Pour coconut milk over batter in the casserole.
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8Bake for 30 minutes. Test with a skewer to see if the cake is baked. If the skewer is clean when removed, the cake is ready.
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9Serve warm, with coconut cream or dairy free ice cream.
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10Cook's Notes
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11Agave nectar and palm sugar can be found at the supermarket and coconut sugar in health food stores.