Limoncello Drizzle Cake {GF and sugar-free} Celebrating 2 years.

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I get fairly personal on this blog – after all for me, food is such a foundational part of my day, of my entire life, that there are memories associated with most dishes I make, especially cakes and desserts. (Like Mum’s cake, or Granny’s chocolate mousse, or these ice cream sandwiches.) And sometimes I mention my Cookie Monster. But I don’t really talk about him that much because a) he gets embarrassed like that, and b) I like to keep him to myself.
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Especially considering the past year. We were (or rather, I was) optimistic about long-distance. One year, we could do that, right? Let me fast-forward to the point: long-distance is brutal. Skype is great but human contact is essential in a relationship. There has been more shouting, crying and sulking than either of us would have liked. There were times I thought, ‘This is it, we won’t make it.’ There were more ups and downs than a roller-coaster can boast; at this point, I think we’re both ready to get off the ride.
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That’s not to say we never have good times together. We have loads. Last year we went to Naples and we brought back two bottles of limoncello. Sunshine in a bottle. If I could bottle his smile and save it for a stressful day, I would. But for now, limoncello will have to do; with each bite of this cake I remember that week of sunshine, gelato and blissful relaxation we spent together.

Two years together. Thanks for sticking with me, babe.
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Limoncello Drizzle Cake {GF}

  • Servings: makes one 20cm/8 inch cake, or 8 servings
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3 tbsp powdered stevia
120g (1/2 cup) vegan butter
2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
1 tsp vanilla essence
The juice of a small lemon and the zest of three
120g (1 cup) ground almonds
180g (1 cup + 1 tbsp) polenta
1 tsp baking powder
125ml (1/2 cup) warm water
A few tablespoons of limoncello and soya or coconut cream to serve

Pre-heat the oven to 200ºC (400ºF). Line or grease a round 20cm (8″) springform cake tin.

Cream the butter and stevia till light and fluffy in a large mixing bowl. Add the flax eggs, vanilla essence, lemon juice and zest. Incorporate the warm water and remaining dry ingredients a little at a time to combine them more easily; the batter should be even and somewhat thick, but not lumpy or tough to handle.

Pour into the lined/greased cake tin. Smooth out the top so it’s even. Lower the temperature to 180ºC (350ºF) and bake for 40 minutes; the edge of the cake should come away from the tin and be golden.

Cool on a wire rack. Release the cake from its tin and carefully place it on a tray/plate/stand. (I do this by flipping the cake upside down onto a plate, then flipping it again onto the desired platform of presentation.) Drizzle over as much limoncello as you like without drowning the cake and serve each slice with a generous glug of cream.

Thank you for letting me share my personal stories with you. Your continued support means the world to me. ❤

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Love and cookies,
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11 thoughts on “Limoncello Drizzle Cake {GF and sugar-free} Celebrating 2 years.

    • It’s meant to be drunk ice cold, so it is more of a summer drink, but I don’t see why you couldn’t eat it in cake any time of year! (Especially in the winter if you long for some summer sunshine, or remembrance thereof.)

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  1. What a cute post. Having met the cookie monster, I know you two are a lovely couple! I’ve never been in a long-distance relationship so can only imagine how tough it must be…

    The cake looks lovely. Polenta and ground almonds make cakes so moist.

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  2. Pingback: Irish Cream Chocolate Cheesecake {no bake} | The Vegan Cookie Fairy

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