Gluten Free – Vegan – *Refined Sugar Free option

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 a blend of gluten free flours: buckwheat (or teff), 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.

Enjoy!

Utensils:

You will need 3 containers & a loaf baking tin:

  • A mixing bowl
  • A jug to measure liquids
  • A container for combining remaining dry ingredients

Ingredients:

🍋 Dry Ingredients

  • 120g Sugar or use healthier option such as coconut sugar
  • 200g Gluten Free flour (I use 100g Buckwheat or Teff, 50g 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

  • 150ml Olive Oil
  • 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
  • Add the juice from the second lemon, a little at a time until you have a good glaze consistency.
  • ** You can use 2-3 TBSP Agave or healthier sugar replacement for drizzle instead
The colour is darker than traditional sponge due to the buckwheat & dark coconut sugar

Method:

Preheat the oven.

Prepare the ingredients:

1) Measure & sieve all the dry ingredients & add to a bowl (then add the finely zested lemons) stir well to combine, set aside

2) Measure the plant milk & olive oil into a measuring jug & set aside.

3) Juice 1 lemon & set aside

Start the recipe…

4) Add the wet ingredients into the dry and mix well.

5) Some gluten free bakers suggest letting the flour absorb the liquid for a while, before adding to cake tin and oven, but I don’t find any difference if I don’t do this step.

6) Pour the mixture into a greased or lined cake tin & spread evenly. Put it into the preheated oven.

7) Bake for 40 mins to 1hr depending on the size of your cake tin/depth 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.

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