The previous recipes here on my blog have been a bit sugary… well at least some of them. Today’s recipe is the opposite. This Lemon Coconut Drizzle Cake is made without any white sugar. A simple sugar-free cake you can enjoy without any regret. Well… I still do not recommend to eat the whole cake at once. Only one piece so everybody gets the chance to enjoy the cake as well. Alright?!
If you are here from time to time you probably know about my problem with sugar. Wherever I can reduce sugar or leave it out I will do so – if that is too complicated I use sugar replacements. Even though I want to get away from the evil white sugar I am not ditching it in all of my recipes. Every so often I still use it and that’s ok. You are allowed to »cheat« from time to time…
You don’t have to do all the sugar replacement stuff if you don’t want to. If there is a sugar replacement mentioned in one of my recipes you can always switch to regular sugar… fully or partially. The other way round is (almost) as simple. My older recipes are typically packed with sugar – if you have issues replacing sugar or got questions about that topic feel free to comment below the recipes you want to use and I will try to help. If I can.
This easy loaf cake is made with xylitol – a sugar replacement you can use exactly like sugar. This kind of cake would not work without any sugar or sugar replacement. The cake needs some sweetness to balance out the sourness of the lemon. The lemon and sweetness together result in a delicious cake… I think we all know that.
The syrup you drizzle on top of the cake right after baking makes the cake super moist and keeps it that way for a long time. No dry cake, no dry crumbles in your mouth. Just deliciousness. This also means you can make this cake some time in advance without having to fear it will be bad the next day. That is actually something I try to achieve with all of my loaf cake recipes – if you wrap them properly they are fine for several days. If you can resist eating them on the first day.
INGREDIENTS / ZUTATEN
For the cake batter:
7 oz. (200g) coconut yogurt (no added sugar)*
1/2 cup (120ml) vegetable oil
1 cup (200g) xylitol*
2 large eggs
1 3/4 cups (230g) all-purpose flour*
2 1/2 tsp. baking powder
2 organic lemons, zest only
1.8 oz. (50g) coconut flakes*
For the drizzle and decoration:
1 lemon, juice only
1/4 cup (50g) xylitol*
some toasted coconut flakes*
Für den Teig:
200g Kokos Joghurt (ohne Zuckerzusatz)*
120ml Pflanzenöl
200g Xylit*
2 Eier (L)
230g Mehl (Type 405)*
2 1/2 TL Backpulver
2 Bio-Zitronen, nur Abrieb
50g Kokosflocken*
Für den Sirup und Dekoration:
1 Zitrone, nur Saft
50g Xylit*
ein paar getoastete Kokosflocken*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a loaf pan with baking parchment and set aside. Add the coconut yogurt, vegetable oil, and xylitol to a large bowl and mix until well combined. Add the eggs and mix well. Mix the flour with baking powder, and lemon zest and add to the bowl – mix until just combined. Do not overmix! Add the coconut flakes and fold them in. Pour the batter into the prepared loaf pan and bake for about 55-60 minutes until golden on top and a skewer inserted into the center comes out clean. Take it out of the oven.
2. Add the lemon juice and xylitol to a small bowl and heat up in the microwave – mix until the xylitol has dissolved completely. Use a skewer and poke holes all over the top of the still warm cake and then drizzle the lemon-xylitol mix on top and in those little holes so it can get deep into the cake. Let cool down completely in the baking pan, then remove, decorate with some toasted coconut flakes and serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform mit Backpapier auslegen und zur Seite stellen. Den Kokos-Joghurt, Pflanzenöl und Xylit in eine große Schüssel geben und verrühren. Die Eier dazugeben und gut unterrühren. Das Mehl mit Backpulver und Zitronenschalenabrieb vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Die Kokosflocken dazugeben und unterheben. Den Teig dann in die Form füllen und im vorgeheizten Ofen etwa 55-60 Minuten goldbraun backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen holen.
2. Den Zitronensaft und das Xylit in eine kleine Schüssel geben, in der Mikrowelle erhitzen und verrühren, bis sich das Xylit komplett aufgelöst hat. Mit einem Holzspieß viele kleine Löcher in (immer noch warmen) den Kuchen stechen und dann den Sirup darüber geben, damit er durch die Löcher tief in den Kuchen eindringen kann. Kuchen komplett abkühlen lassen, dann aus der Form lösen und mit ein paar getoasteten Kokosflocken dekorieren und servieren.
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Here is a version of the recipe you can print easily.
Print
Lemon Coconut Drizzle Cake (no sugar added)
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious lemon & coconut drizzle cake without any added sugar. If you want to cut back on sugar, this one is the right cake for you.
Ingredients
For the cake batter:
7 oz. (200g) coconut yogurt (no added sugar)*
1/2 cup (120ml) vegetable oil
1 cup (200g) xylitol*
2 large eggs
1 3/4 cups (230g) all-purpose flour*
2 1/2 tsp. baking powder
2 organic lemons, zest only
1.8 oz. (50g) coconut flakes*
For the drizzle and decoration:
1 lemon, juice only
1/4 cup (50g) xylitol*
some toasted coconut flakes*
Instructions
1. Preheat the oven to 180°C (350°F). Line a loaf pan with baking parchment and set aside. Add the coconut yogurt, vegetable oil, and xylitol to a large bowl and mix until well combined. Add the eggs and mix well. Mix the flour with baking powder, and lemon zest and add to the bowl – mix until just combined. Do not overmix! Add the coconut flakes and fold them in. Pour the batter into the prepared loaf pan and bake for about 55-60 minutes until golden on top and a skewer inserted into the center comes out clean. Take it out of the oven.
2. Add the lemon juice and xylitol to a small bowl and heat up in the microwave – mix until the xylitol has dissolved completely. Use a skewer and poke holes all over the top of the still warm cake and then drizzle the lemon-xylitol mix on top and in those little holes so it can get deep into the cake. Let cool down completely in the baking pan, then remove, decorate with some toasted coconut flakes and serve.
Notes
Enjoy baking!
Hi there,
Thank you for the recipe. I’ll definitely try this. One question, if I’m going to replace xylitol with regular sugar, the measurement would be the same right?
Hi Lina,
Xylitol can always be replaced with sugar 1:1 and vice versa. Erythritol needs some math because it’s less potent than sugar (30% less sweet than sugar).
Cheers Marc
Thanks so much for the reply :)
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!