Preparation Time: 15-20 mins
Time: Approx 1 hr Heat: 180°/160° 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, whilst still keeping the light & fluffy texture.
I think I may just have succeeded! This recipe uses buckwheat flour, rice & chickpea* & coconut sugar* in the cake. To make the drizzle healthier you can opt to use a little Agave or Stevia instead of powdered sugar.
** You may want to try another gluten free flour or refined sugar alternative that you have experience baking with.
You will need 3 containers & a loaf baking tin:
- A mixing bowl
- A jug to measure liquids
- A container for combining remaining dry ingredients
🍋 Dry Ingredients
- 150g Sugar or use healthier option such as coconut sugar
- 200g Gluten Free flour (I use 100g Buckwheat, 50 Rice & 50g Chickpea flour)
- 2 TSP Baking Powder
- ½ TSP Bicarbonate of Soda
- 50g Ground Almonds
- Pinch Salt
- Zest finely grated from 2 unwaxed Lemons
🍋 Wet Ingredients
- 150g dairy-free margarine
- 150ml Almond of other Plant Milk
- Juice from 1 of the lemons (save the juice from the 2nd lemon for the drizzle)
🍋 Drizzle Ingredients
- About 6 TBS of powdered sugar
- Juice from the second lemon
- ** You can use 2-3 TBSP Agave or healthier sugar replacement for drizzle instead
Prepare the ingredients:
1) Measure & sieve all the dry ingredients EXCEPT the sugar, & add to a container (add the finely zested lemons) stir well to combine, set aside
2) Measure the plant milk into a jug & set aside.
3) Juice 1 lemon & set aside
Start the recipe…
4) Cream the Margarine & Sugar together in a mixing bowl
2) Add the Plant Milk a little at a time & mix well
3) Add half the dry ingredients mix into the Margarine, Sugar & Milk mix, until well incorporated
4) Add juice from 1 lemon.
5) Add the remaining dry ingredients & stir well into the batter
6) Working quickly, tip into a 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 a little. Meanwhile add a little of the remaining lemon juice to the powdered sugar until you have a runny icing texture (or use sugar alternatives suggested)
When the cake has cooled somewhat, make holes in it using a skewer & then pour over the *sugar/lemon juice mixture & let it sink in.
One Comment Add yours
This is so beautiful and elegant! I’ve been wanting to do more with buckwheat flour, so this is great inspiration.
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