serves 6

1 hour



  • 150g plain gluten free flour⁠
  • 150g ground almonds
  • 3 tsp baking powder⁠
  • 1/4 tsp baking soda
  • 50g coconut oil⁠
  • 150ml plant based milk
  • 125ml Sweet Freedom LIGHT SYRUP
  • 100ml fresh lemon juice⁠
  • 1 tsp vanilla extract⁠

  • 4 tbsp poppy seeds⁠
  • zest of 2 unwaxed lemons


  • plant based yoghurt
  • a handful of poppy seeds


  1. Preheat the oven to 180°C (350 F) 
  2. Mix together flour, almonds, baking powder and baking soda⁠.
  3. Combine the oil, milk, LIGHT SYRUP, lemon juice and vanilla in a separate bowl (make sure all wet ingredients are at room temp so the oil doesn't solidify)⁠.
  4. Fold the wet ingredients into the dry ingredients along with poppy seeds and lemon zest.⁠
  5. Bake for 45 minutes⁠.
  6. Remove from tin and leave to cool.⁠
  7. Mix together the yoghurt and poppy seeds and pour over the top.

Thanks for this lovely recipe @kitseats

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