Buy wholesale - original bulk size or any smaller size you choose

"The more you buy, the less you pay"

Established 1963 : Shipping worldwide since 1975

Organic : Fairtrade : Vegetarian : Special Diet : Gluten Free : Vegan : Wheat Free : Raw : Dairy Free : Wholefoods

Choose a department:

Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

Search recipes

Filter your search:

Search tips...

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

A snowy background advertising our Christmas Health Food Shop

A banner of ultra processed food and healthy green vegetables

Lemon sultana cake

Name: Lemon sultana cake
Total time: 45 min
Yield: 6
Cuisine: British
Ingredients: 120g (4½oz) virgin coconut oil; 150g (5½oz) peeled banana, mashed; 1 large lemon, juice and rind only; 120g (4½oz) rolled oats, pulverised in a food processor; 2 large eggs; ½ tsp wheat-free and gluten-free baking powder; OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder; 25g (¾oz) potato flour; or 25g/¾oz cornflour; 100g/3½oz sultanas

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

Customer Rating:
4.2

(6 votes)

Posted by: Rhona
On: 27/11/2008

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
120g (4½oz) virgin coconut oil	Awaiting stock	More products
150g (5½oz) peeled banana, mashed		More products
1 large lemon, juice and rind only	Awaiting stock	More products
120g (4½oz) rolled oats, pulverised in a food processor	Awaiting stock	More products
2 large eggs	Awaiting stock	More products
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	Awaiting stock	More products
or 25g/¾oz cornflour		More products
100g/3½oz sultanas		More products

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

Method

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.