A classic combination of lemon and berries, this cake is sure to impress! Even better, it's oil free! Serve with a lemon drizzle, berry compote, or simply enjoy on it's own.
Refined sugar free, GF, DF, nut free, and vegan
1 pouch Lavender Lemon cake mix
3/4 cup coconut cream OR 1 cup coconut yoghurt
1/2 cup fresh or frozen berries of your choice
1 Tablespoon poppy seeds (optional)
2 Tablespoons coconut flakes (optional)
Preheat your oven to 180 degrees Celsius. Grease and line a 16-18cm cake tin or a loaf tin with greaseproof paper. Add the baking mix to a bowl, and then add the coconut cream or yoghurt, berries (I used frozen strawberries), poppy seeds, and coconut flakes. Mix until combined. Pour into your prepared cake tin, and bake for 20-25 minutes until a knife inserted comes out clean. Let cool before eating. Enjoy!