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. Sometimes I still use it and that’s ok. You are allowed to “cheat” from time to time :P

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 often packed with sugar – if you have problems 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 in 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 do this cake some time in advance without having to fear it will be bad the next day. That is actually something I try to archive 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

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Sugar-Free Lemon Coconut Drizzle Cake

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• Author: Bake to the roots
• Prep Time: 20m
• Cook Time: 1h
• Total Time: 2h
• Yield: 1
• Category: Cakes
• Cuisine: American

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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.

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Ingredients

For the cake batter:

7 oz. (200g) coconut yogurt

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

zest of 2 organic lemons

1.8 oz. (50g) coconut flakes

For the drizzle and decoration:

juice of 1 lemon

1/4 cup (50g) xylitol

some toasted coconut flakes

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Instructions

1. Preheat the oven to 350°F (180°C). 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 over-mix! Add the coconut flakes and fold in. Pour the batter into the prepared loaf pan and bake about 55-60 minutes until golden on top and a skewer inserted into the center comes out clean. Take 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 that 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.

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Notes

Enjoy baking!