Lemon and Strawberry Cake

 Light a summery strawberry and lemon cake with a creamy yet sharp coconut lemon icing.


(Serves 8)

For cake:

3 tablespoons coconut oil

75ml agave

250ml KoKo strawberry coconut milk

1 lemon juice and zest

250g plain gluten free flour

1 tsp bi-carb

1 tsp apple cider vinager

For icing:

2 tablespoons coconut oil

2 tablespoons coconut milk

2 tablespoons agave

juice of one lemon

2-3 tablespoons coconut flour

hand-full strawberries


-In a mixing bowl, whisk together the coconut oil, agave and koko milk.

-Add the flour, lemon zest, lemon juice, vinegar and bi-carb and whisk until the mixture is completely smooth.

-Pour the batter into a paper lined medium sized cake tin and bake for 35-40 mins or until a knife comes out clean when inserted into the center of the cake.

– Remove the cake from the tin and allow to cool completely on a wire rack.

-To make the icing simply whisk all of the icing ingredients together until smooth.

-Once the cake has cooled, spread over the icing and top with some sliced strawberries.

Nancy x


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