This is a light, gluten-free, sugar-free cake with a gooey sauce.

3 eggs, separated
1/2 c milk of choice
1/3 c vegetable oil
juice and zest of 2 lemons (reserve 1 tbsp juice for drizzle)
1/3 c rice syrup
1 tsp vanilla extract
1 c ground almonds
1/4 c coconut flour
1 tsp baking powder
1/2 tsp baking soda

1/2 c coconut milk
1/4 c rice syrup
1 tbsp lemon juice

Preheat oven to 160C. Line a cake tin with baking paper.
In a large bowl whisk egg yolks, milk, oil, juice and zest, rice syrup and vanilla until fully combined. Add in flours, baking powder and baking soda and mix well.
In a separate clean and dry bowl whisk the egg whites until stiff peaks form. Spoon into the batter and fold until just combined.
Pour into your cake tin and bake for about 30 min until cooked through.
To make the sauce, heat up all the ingredients in a small saucepan until thickened. Pour over the cake while still warm.