Vegan Gluten Free Lemon Cake Food
VEGAN GLUTEN-FREE LEMON CAKE
Number Of Ingredients 15
Steps:
- Preheat your oven to 180*C (160*C fan assisted)/ 350*F Prepare the flax eggs by mixing 5 tbsp hot water with the milled flaxseed in a small bowl. Leave for 10 minutes to set. In a large bowl, mix together the polenta, flour, grounds almonds, salt, baking powder and baking soda. Pour in the lemon juice, milk, coconut oil, maple syrup and flax eggs. Mix until well combined. Transfer into a loaf tin covered with parchment paper. Bake for 35-40 minutes. Leave to cool completely before icing. For the coconut lemon frosting - carefully open the can of coconut milk. There should be a thick layer of cream on top - scoop out the thick part only and place it in a large bowl. Use a hand mixer to whip the coconut cream for a few minutes until it's light and fluffy. You will only need around 1/2 the whipped cream to make the frosting. Transfer 1/2 into a another bowl (you can store the other half in an air tight container in the fridge) and to that add the lemon juice and maple syrup. Continue mixing until well combined. Spread the frosting over the cake and decorate with lemon slices, lemon zest or mint leaves. Enjoy!
VEGAN LEMON CAKE
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
Provided by Katie Siddons
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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- Now this step is VERY important to the cake end result. Make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream tends to separate from the water in the can. Scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed. If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake’s texture. After it’s mixed and smooth, then measure the correct amount of milk needed for the cake.
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- Add the oat flour, almond flour, starch, sugar, baking powder and salt to a large bowl and whisk well to break up any lumps that can form from the almond flour or starches.
- Add the coconut milk, lemon juice, lemon zest and vanilla to a separate bowl. Pour the liquids over the dry and whisk very well until mixed and a smooth batter forms. The batter is always quite runny, not thick. However, many readers have told me their batter is quite thick, so this can be due to quite different brands of almond flour and environments or cold weather, moist air, etc. I'm in humid Houston, TX so my batters are always more on the runny side. If you weighed accurately with a scale, you should still get a great result.
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