We’ve got a lemon drizzle cake with coconut cream frosting and toasted coconut on top. The lemons are ripe and ready to go this time of year so I like to make the most of them.

Storage

You’ll get 3-4 days out of your Lemon and Coconut Cake. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

The Lemon and Coconut is available for the Summer.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Allergens

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

Ingredients

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *Maple syrup, *lemon zest and juice, *coconut cream (coconut extract, guar gum), *desiccated coconut (unsweetened)

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic