A perfect pairing to a luncheon or afternoon tea. This cake brings the best of fresh citrus combined with the benefits of vitamin C and collagen using be. Health Vanilla. Sweet and zesty using diary, gluten and sugar free alternatives the texture of the poppyseeds gives this cake a traditional feel.
Ingredients
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 2 eggs (can be substituted with 1/2 cup of apple sauce)
- 1/4 cup avocado oil
- 1/2 maple syrup
- 1 scoop of Vanilla be. Collagen
- 1/4 cup coconut yoghurt
- 2 cups of gluten free plain flour
- 2 tsp of baking powder
- 1/2 tsp sea salt
- 2 tbsp poppyseeds
- Monkfruit powdered sugar for icing with extra lemon juice
Method
- Preheat oven to 180 degrees.
- Spray and line a non-stick loaf cake tin with parchment and set aside.
- Whisk together all the wet ingredients and add to the dry ingredients and gently combine but don't over mix.
- Bake for 40min and test with a skewer to ensure it comes out clean.
- Cool in the tin for 20min.
- Allow to cool completely, remove from tin and create tiny openings with a toothpick to allow the combined icing sugar and lemon juice to seep in.
- Slice and serve. Keep in an airtight container. Best consumed in 3 days.
