Limoncello Drizzle Cake [Vegan, Gluten-Free]

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Limoncello, it’s sunshine in a bottle. Try it in this vegan, gluten-free, and sugar-free Limoncello Drizzle Cake.

Pre-heat the oven to 200ºC (400ºF). Line or grease a round 20cm (8″) springform cake tin.
Cream the butter and stevia till light and fluffy in a large mixing bowl. Add the flax eggs, vanilla essence, lemon juice and zest. Incorporate the warm water and remaining dry ingredients a little at a time to combine them more easily; the batter should be even and somewhat thick, but not lumpy or tough to handle.
Pour into the lined/greased cake tin. Smooth out the top so it’s even. Lower the temperature to 180ºC (350ºF) and bake for 40 minutes; the edge of the cake should come away from the tin and be golden.
Cool on a wire rack. Release the cake from its tin and carefully place it on a tray/plate/stand. (I do this by flipping the cake upside down onto a plate, then flipping it again onto the desired platform of presentation.) Drizzle over as much limoncello as you like without drowning the cake and serve each slice with a generous glug of cream.