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)
Instructions
For the cake:
1. Preheat the oven to 180C (350F).
2. Put the coconut oil in a big bowl and melt over a saucepan of boiling water or microwave (if any other oil is used, skip this step).
3. In the same bowl, once the milk is melted, add the lemon juice lemon zest, maple syrup, vanilla, salt, and ground almonds.
4. Sift together the flour, baking soda, and baking powder. Blend well and, if it looks too dry, add a small splash of milk.
5. Transfer the mixture to a greased baking tin (I used a 7 inch/18 cm springform baking tin) lined with baking paper.
6. Bake for around 30 mins in the oven till golden brown and a skewer inserted comes out clean.
For the syrup:
1. Blend the lemon juice and maple syrup together whilst the cake is baking.
2. As soon as it is out of the oven, drizzle it over the cake – it will soak better in the cake when it’s hot.
3. Before cutting, be sure to wait for the cake to cool entirely
4. On the day it was made, this cake probably tastes best eaten, and leftovers taste nicely reheated in a dry frying pan or a microwave.
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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.