Lemon Drizzle Cakes

Name: Lemon Drizzle Cakes
Ingredients: 2 lemons around 1/2 cup; 6 eggs; 1/4 cup honey; 1/2 cup almond milk; 1/4 cup coconut oil melted; 1 teaspoon vanilla essence; 1 teaspoon lemon extract optional; 2/3 cup coconut flour; 1 teaspoon baking soda; 1 lemon For the Drizzle; 3 tablespoons honey For the Drizzle; 1 tablespoon coconut oil melted, For the Drizzle

12 ingredients

5 steps

Ingredients

2 lemons around 1/2 cup
6 eggs
1/4 cup honey
1/2 cup almond milk
1/4 cup coconut oil melted
1 teaspoon vanilla essence
1 teaspoon lemon extract optional
2/3 cup coconut flour
1 teaspoon baking soda
1 lemon For the Drizzle
3 tablespoons honey For the Drizzle
1 tablespoon coconut oil melted, For the Drizzle

Directions

1

Preheat oven to 350 degrees F and generously grease a 12-well muffin tin.
2

Whisk together the lemon zest and juice with the milk and let rest for 5 minutes.
3

Whisk together the eggs, honey, coconut oil and vanilla. Add the almond milk mixture, and sift over the coconut flour and baking soda. Mix together until all combined, and distribute evenly between the muffin wells.
4

Bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool before removing from the tin.
5

To make the drizzle, combine the drizzle ingredients and microwave them 20 seconds. Give the mixture a quick whisk, and pour over the cupcakes.