Lemon Drizzle Cake

• 300 grams coconut sugar
• 175 grams buckwheat flour (GF) / spelt flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 250 grams greek/coconut yoghurt
• 130 grams coconut oil
• 1 lemon zested
• 2 tablespoons lemon juice
• For the Drizzle
• 4 tablespoons lemon juice
• 4 tablespoons maple syrup
• 1 handful desiccated coconut, for sprinkling (optional)

1. Preheat the oven to 160 degrees.
2. Cream the coconut sugar and oil in a food processor. Transfer to a bowl and mix in the yoghurt and eggs until combined.
3. In a separate bowl, sift the flour, baking soda and salt.
4. Pour the wet mix into the dry mix. Add the lemon juice, zest and vanilla. Mix gently the pour into a 20cm greased cake tin.
5. Bake in the oven for 50 minutes to 1 hour until the cake is cooked through.
6. Remove the cake from the oven and allow to cool. Heat the lemon juice and maple syrup drizzle on a low heat in a pot, then once it's combined well pour over the cake and sprinkle over the desiccated coconut.

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Taken from food52.com/recipes/64094-lemon-drizzle-cake (may not work)