Sometimes you just want to whip up a cake without having the need to beat, whip or fold anything. This is that cake! It's also dairy-free, refined sugar-free and low in gluten. This is a great recipe for those people who always seem to muck up at least one of the steps when making a cake, as you literally just need to whisk everything together! (plus there's minimal clean up involved!). This cake isn't overly sweet, and it has an almost custard-like interior that is kind of addictive. It's also fructose-free as it contains rice malt syrup. I have used Cocobella coconut yoghurt in this recipe as it has 30% less fat than most other brands, however, feel free to use whichever brand you like. If you are completely gluten-free, you can try substituting the spelt flour with a gluten-free flour. You can also substitute the lemon zest with orange zest if you prefer. If you're feeling a little ambitious, try adding a shot of limoncello or Cointreau!
*Use rice bran oil or light olive oil.
*You can use Nuttelex olive oil spread or coconut oil to grease your cake tin.
*Don't worry if it's slightly undercooked as you will get a more custard-like centre.