A healthy and tasty lemony cake! You could jazz it up with a honey-lemon drizzle or whipped coconut cream icing but really, it's great the way it is - moist, tangy and nutritious.
1 c ground almonds (I use use a coffee grinder and grind as needed) 1/2 c buckwheat flour (you can use any kind of flour or polenta) 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt juice and zest of 2 lemons 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp hot water and left to stand for 5 minutes) 1/2 c rice malt syrup 1/4 c non dairy milk 2 tbsp coconut oil
Preheat oven to 175C. Line a loaf tin with baking paper. To make a 20cm round cake just up the flour/nut quantity to 2 cups and increase quantities of rest of ingredients. In a bowl or food processor mix in the dry ingredients. Then pour in the juice, flax eggs, rice malt, milk and coconut oil and mix well. Pour into your tin and bake for 35-45 min until cooked through. Leave to cool in the tin for 10 min then transfer to a wire rack.
Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.