Nutritionist and client services team member Roxanne shares her gluten and dairy-free take on the classic lemon drizzle cake.  

Preheat oven to 160oC/320oF/Gas Mark 3

Ingredients

• 250g spelt flour or gluten free flour 
• 2 tsp baking powder 
• Pinch of salt 
• 2 free range eggs 
• 120 ml plant–based milk 
• 160ml maple syrup or honey 
• 60ml melted coconut oil 
• Juice and zest of 2 freshly squeezed lemons 
• 150g blueberries  

Optional drizzle topping 

• 1 ½ lemons, juiced 
• 85g icing sugar 

Preparation

• Preheat oven to 160C. Oil and line a 900g loaf tin with parchment paper.  
• Beat eggs in a large bowl then add oil, syrup, milk and lemon zest and juice. Add the flour, baking powder and salt and stir together. 
• In a small bowl, sprinkle blueberries with a teaspoon of flour. Gently fold these into the batter. Do not over mix once the blueberries are added.  
• Pour the batter in to the loaf tin. Bake for 45-55 mins or until a skewer inserted into the middle of the cake comes out clean.  
• While the cake is cooling, make the drizzle. Mix together the lemon juice and caster sugar. Prick the cake all over with a skewer or fork, then pour over the drizzle.