Preparation time: 15-20 minutes
Baking time: 65 minutes
Generously serves: 10-12
INGREDIENTS FOR THE CAKE:
3tbs ground flax seeds + 9tbs water
grated zest of 2 unwaxed lemons
250ml almond or rice milk
1/3tsp vanilla extract
250ml olive oil (about 1 cup + 1 tbs)
320g caster sugar
350g plain or glutenfree flour OR self raising flour
1.5tsp baking powder (omit if using self raising flour)
INGREDIENTS FOR THE LEMON GLAZE:
1 cup icing sugar
2-3tbs lemon juice
INGREDIENTS FOR THE LEMON DRIZZLE (OPTIONAL):
freshly squeezed juice and zest of 1 lemon
50g caster sugar
Preheat the oven to 170c (325F).
Prepare your bundt tin we used a 20cm silicon tin by greasing it, (we used coconut oil) and covering the oil with a dusting of flour. Make sure to spread the oil well as you do not want the cake sticking to the tin!
Prepare the flax seed mixture by combining the ground flax seeds with the water in a medium bowl. Mix briefly. Next add the grated lemon zest, milk, vanilla extract and olive oil. Set aside.
In a separate, large bowl mix together all the dry ingredients – the sugar, flour, baking powder (if using) and salt. Mix well.
Next combine the wet ingredients with the dry ingredients and mix by hand with a wooden spoon until the mixture is nicely combined.
Pour the cake batter into the prepared bundt cake tin and place in the oven.
Bake for 65 minutes or until golden brown.
Whilst the cake is baking in the oven prepare the glaze by combining the sugar and the juice and set aside.
Also prepare the drizzle (optional) by putting the lemon juice and zest and sugar and 100ml of water in a small saucepan. Bring to the boil over a low heat. Let it reduce to about 1/2 the amount until it has a thin syrupy consistency.
When the cake is cooling down allow it to cook for about 5-10 minutes before removing it carefully from the cake tin.
Allow it to cool for a further 15-20 minutes before pouring over the drizzle and finishing off the cake with the glaze.