GF Lemon Drizzle Cake πŸ‹

Gluten Free – Vegan – Refined Sugar Free

Preparation Time: 15-20 mins

Time: Approx 1 hr Heat: 180Β°/160Β° fan Gas 4

I love lemon drizzle cake & I used to have a delicious vegan recipe, which I’ve lost somewhere.   So I was determined to recreate a recipe (but this time  using gluten free flour & refined sugar alternatives) whilst still keeping the light & fluffy texture. 

I think I may just have succeeded! This recipe uses buckwheat flour* & coconut sugar* in the cake & a little Agave or Stevia in the drizzle.

** You may want to try another gluten free flour or refined sugar alternative that you have experience baking with.

Enjoy!

Ingredients:

πŸ‹ 150g dairy-free margarine
πŸ‹ 175g Coconut Sugar
πŸ‹ 200g Gluten Free flour (I used Buckwheat flour)
πŸ‹ 2 TSP Baking Powder
πŸ‹ Β½ TSP Bicarbonate of Soda
πŸ‹ 50g Ground Almonds
πŸ‹ Pinch Salt
πŸ‹ 150ml Almond of other Plant Milk
πŸ‹ Zest finely grated from 2 unwaxed Lemons( Juice both) πŸ‹You only need juice from 1 for the cake (keep the rest for drizzle)

Drizzle: (instead of Icing Sugar)


πŸ‹ 2-3 TBSP Agave or healthier sugar replacement for drizzle

πŸ‹Juice from two lemons

The colour is darker than traditional sponge due to the buckwheat & dark coconut sugar

Method:

1) Cream the Margarine & Coconut Sugar together

2) Add the Plant Milk & mix well

3) Sieve half the Flour, Bicarb, Baking powder and Ground Almond into the Margarine, Sugar & Milk mix until well incorporated

4) Add juice from 1 lemon & zest from 2 & mix well (* keep remaining juice from 2 lemons for the icing).

5) Sieve the remaining flour, bicarb, baking powder & ground almond & mix well into the bake batter

6) Working quickly tip into the greased or lined cake tin & spread evenly. Put into the oven.

7) Bake for 1hr or until a skewer comes out clean. The cake should spring when pressed gently.

8) Leave the cake to cool. Meanwhile mix the juice of remaining 2 Lemons with Agave or powdered healthier sugar.

When the cake has cooled somewhat, make holes in it using a skewer & then pour over the *sugar/lemon juice mixture.

Categories: Cake, Comfort Food, Dairy Free, Egg Free, Gluten Free, Low Fat, Low Sugar,

One Comment Add yours

  1. Lee says:

    This is so beautiful and elegant! I’ve been wanting to do more with buckwheat flour, so this is great inspiration.

    Liked by 1 person

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