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Rated excellent by our customers

Lemon sultana cake

Free from: wheat and nuts; can be dairy, egg and soya free; no added sugar

Customer Rating:
4.2 (6 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet

You will need

120g (4½oz) virgin coconut oil More products
150g (5½oz) peeled banana, mashed More products
1 large lemon, juice and rind only

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120g (4½oz) rolled oats, pulverised in a food processor More products
2 large eggs

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½ tsp wheat-free and gluten-free baking powder More products
OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder More products
25g (¾oz) potato flour More products
or 25g/¾oz cornflour More products
100g/3½oz sultanas More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.
  • Soften the coconut oil or margarine in a microwave and beat it with the mashed banana.
  • Beat in the lemon rind and juice, then the oats.
  • If you're using the eggs, stir them in with the potato or cornflour.
  • If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture.
  • Finally, stir in the sultanas and mix well.
  • Spoon the mixture into the cake tin and bake for 30-35 minutes.
  • Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle).
  • Allow to cool in the tin before removing.

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