This lemon cake is simple to make, extremely yummy, and elegantly simple. It’s moist and fluffy, refined sugar-free, perfectly tangy.
Look no further if you are looking for a surely undetectably healthy and gluten-free one! It’s moist, fluffy, and ideal for many other occasions and birthdays!
TIPS FOR BAKING
I would assume using fresh lemons (not with those that you have been sitting in your fruit bowl for days!) and organic ones, if available, for an optimal lemon flavor.
Once cooking with lemon juice, you should be careful, because the acidity and taste of the lemon could even depend entirely on the lemons you use.
I will also recommend you taste the lemon juice that you are using and adjust the amount of lemon juice that you are using accordingly.
For lemon zest, ensure you use unwaxed lemons.
Any kind of oil could be used: coconut oil, olive oil, or vegetable oil.
All types of vegetables can be chosen: almond milk, rice milk, soy milk, cashew milk, oat milk, etc.
Any kind of liquid sweetener can be picked: maple syrup, agave syrup, brown rice syrup, etc.
With ground nuts, you could even substitute ground almonds (almond meal/almond flour).
Lemon Cake
This lemon cake is simple to make, extremely yummy, and elegantly simple. It’s moist and fluffy, refined sugar-free, perfectly tangy.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
For the cake:
60 g (1/4 cup) of coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) of unsweetened almond milk (or any other plant-based milk)
6 tablespoons of lemon juice
2 tablespoons of lemon zest (use unwaxed lemons)
10 tablespoons of maple syrup (or sub any other sweetener)
1 teaspoon of vanilla extract
Pinch salt
150 g (1 1/4 cup) of ground almonds (almond meal)
150 g (1 1/4 cup) of gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons of baking powder (ensure gluten-free if necessary)
1/4 teaspoon of bicarbonate of soda (baking soda)
Open The Next Page For Instructions
Márton
Hi!
This recipe sounds good, but it’s a little bit hard to understand.
When do I have to add the oil/milk to the mixture? I’m using olive oil, so I don’t have to melt it.
Thanks,
Holly Henry
Once the milk (200ml of plant-based milk) is melted, add the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds to the same bowl.
And for the olive oil, you can skip it.
Claudia
Hi,
I have to add to the mix the 200ml of plant-based milk? (I’m asking because it isn’t clear in the instructions) Or shoul I use it just in case the mix is to dry?
Can I use a mixer?
Holly Henry
Hi,
in the instructions says:
3. Once the milk (200ml of plant-based milk) is melted, add the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds to the same bowl.
And you can use a mixer if you want.