Wednesday, January 15, 2014

Gluten Free Casein Free Lemon Cake

 Photo by Studio DIY

Gluten Free Lemon Cake
4 Eggs
2 cups Coconut Sugar or other sweet alternative
1 cup Almond Milk
1 cup Coconut Oil
1 juice of a Lemon
1 tablespoon Lemon Zest
2 1/2 cups Gluten Free Flour Blend (see below)
1 tablespoon Gluten Free Baking Powder
1 teaspoon Xanthan Gum
1/4 teaspoon Himalayan Salt
Gluten Free Flour Blend:
1 cup Brown Rice Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch

Vanilla Frosting:
2 cups Confectioners' Sugar
2 tablespoons Coconut Oil or Grass-Fed Butter
2 tablespoons Almond or Coconut Milk
1/2 teaspoon Pure Vanilla Extract


Preheat oven to 350F.

With a stand mixer, beat eggs and sugar on high until light and fluffy. In a small bowl, mix coconut milk, oil, juice of a lemon, lemon zest and lemon extract; Set aside.
In a medium bowl, gluten free flour blend, baking powder, xanthan gum and salt. Turn your mixer on a low speed, slowly add both dry mixture and wet mixture to the egg and sugar until just combined.

Divide the batter evenly into your prepared (greased) cake pans. Bake cakes for 30 minutes, or until toothpick test comes out clean. Let cool before frosting.
Note: If you used cake pans larger than 6-8 inches, please bake for 40-45 minutes, or until toothpick test comes out clean.

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