Apple Rosemary Cake with Lemon Drizzle

1 1/2 cups almond meal
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped

2 eggs
2 teaspoons vanilla extract
1/2 cup honey
3 tablespoons coconut oil
1 apple, cored and finely chopped

Lemon Drizzle
¾ cup powdered raw sugar
1-2 tablespoons lemon juice

Yields one loaf
Preheat oven to 175C/350F. Line or grease a medium sized loaf tin (22x10cm/9x3inches).

In a large bowl, combine almond meal, coconut flour, baking soda, seas salt and rosemary. Stir until well combined. Set aside.

In a medium bowl, lightly beat the eggs. Stir in honey, coconut oil and vanilla.
Blend wet and dry ingredients until just combined. Stir in finely chopped apple pieces.

Transfer batter to prepared loaf tin and bake in preheated oven for about 40 minutes or until cake tester comes out clean. Turn out the cake and let cool on a wire rack.

Lemon Drizzle
Combine powdered sugar with 1 tablespoon of lemon juice. Stir until sugar dissolves in the juice. Add more lemon juice by the teaspoon, until mixture has desired consistency. Mixture should be a thick and smooth liquid, not too runny.
Drizzle icing over cake and leave for 15-20 minutes to harden.

© Anja's Food 4 Thought. Recipe from