Gluten Free Lemon Cake Recipes

GLUTEN-FREE VEGAN LEMON DRIZZLE CAKE

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin).
• Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
• Whilst the cake it baking, mix together the lemon juice and maple syrup.
• Drizzle it over the cake as soon as it's out of the oven - it will soak into the cake better when it's hot.
• Be sure to wait for the cake to cool completely and for the syrup to have soaked in completely before slicing.
• This cake tasted best eaten on the day it was made, and leftovers taste best reheated in a dry frying pan or the microwave.

THE BEST GLUTEN FREE LEMON DRIZZLE CAKE

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)
• In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.
• Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.
• Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.
• Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.
• Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.
• Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.
• Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.
• Enjoy!
• The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.

GLUTEN-FREE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
• Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
• While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.