Recipe and image courtesy of Pretty Edible Stylist
Serves 12
175g plain flour
75g coconut flour (I use Sukrin)
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
125g golden caster sugar
zest and juice of 2 large lemons
zest and juice of 3 limes (about 125ml total of juice from both lemon & lime)
1 tsp vanilla bean paste or vanilla extract
100ml coconut oil, melted
250g coconut soya yoghurt (I use Alpro Soya – alternatively you can use plain soya or natural yoghurt)
50g vegan butter, softened or margarine (widely available in larger supermarkets)
For the syrup drizzle
zest and juice from 1 lemon and 1 lime
75g granulated sugar
½ tbsp poppy seeds
1. Preheat the oven at 180C, fan 160C. Grease and line a 23cm non-stick loose-bottomed cake tin.
2. Place the flours, baking powder, bicarb, salt, sugar, zest and juice from the lemons and limes into a large bowl. Add the coconut oil, yoghurt and butter, then mix until just combined (be careful not to over-mix as you want to keep the mixture light and airy).
3. Pour the mixture into your prepared tin, then smooth the surface so it is even with a spatular or the back of a large spoon.
4. Bake in the oven for 40-45 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
5. Meanwhile, make the drizzle syrup by stirring together the lemon and lime juice with the sugar & poppy seeds.
6. Remove the cake from the oven and place onto a wire rack. Poke several holes all over the cake with a skewer, then pour the drizzle evenly all over the cake. Either serve still a little warm with a dollop of creme fraiche or serve cold with a steamy cup of coffee.
Recipe, styling & photography: Natalie Seldon
