Vegan Lemon Drizzle Cake Recipe | Livia's Kitchen

Ingredients

• 70g cashew butter (1/4 cup)
• 125ml coconut milk (1/2 cup)
• 80ml maple syrup (1/3 cup)
• 2 lemons zested
• 60ml lemon juice (2 lemons/1/4 cup)
• 165g ground almonds (1 1/2 cups)
• 90g buckwheat flour (3/4 cup)
• 40g coconut sugar (1/3 cup)
• A pinch of salt
• 35g coconut oil (2 tbsp)
• 15ml lemon juice (1 tbsp)
• 15ml maple syrup (1 tbsp)