Lemon Drizzle Cake

So this is my first 'alternative bake', and so I decided to go for a classic - the Lemon Drizzle. 

I looked at a few recipes, and I mostly based my cake on this one (I picked it because it says 'easy' in the title - and lets be honest, I'm a novice). I adapted the recipe to make it gluten-free and refined sugar free, as well as vegan, and I came up with this concoction. 

Ingredients: 

250ml plant-based milk (I used soya)
1 tbsp lemon juice
110g coconut oil
3 tbsp maple syrup
Zest of 2 lemons
6 tbsp agave syrup
300g plain flour (I used a gluten-free blend)
3 tsp baking powder
1 tsp bicarbonate of soda

For the 'drizzle':

50ml honey
3 tbsp lemon juice

Method:

1. Preheat the oven to 175° C (fan). 
2. Mix the lemon juice and the milk together and put to one side. 
3. Melt the coconut oil in a pan, and add the maple syrup. 
4. Mix together the lemon zest, flour, baking powder and bicarbonate of soda. 
5. Stir in the agave syrup. 
6. Add the lemon juice and milk mixture. Mix together thoroughly and pour into a grease-proof-paper lined tin. It should look like this: 

7. Bake in the oven for 25 minutes. 
8. Wait patiently...

9. Take it out of the oven and let it cool for a few minutes. Mix the honey and lemon together for the 'drizzle' while you're waiting. 

10. Turn your cake out of the tin and make small holes for the drizzle to soak into. 
11. Spoon the drizzle mixture over the cake, waiting for it to soak in before you add some more. 
12. EAT. 

The verdict: 

Was it easy? 

Yes! Probably the easiest cake I have ever made. I only made two mistakes: I didn't stir in the flour as I should have (only noticed when half of the flour was still in the bowl after I'd poured the mixture into the tin), and I left it in the oven slightly too long, because I was preoccupied with NOT opening the oven door before it was cooked. 

Did it taste good? 

Yes! Lemony and sweet, with a nice texture. 

Cake in three words:

Zingy, moist, I-can't-stop-eating-it