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Sugar-Free Lemon Coconut Drizzle Cake | Bake to the roots

Sugar-Free Lemon Coconut Drizzle Cake

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


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.


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


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.


Enjoy baking!

Keywords: cake, lemon, coconut, drizzle, sugar-free, sugar free, loaf, easy