Spring is here and we want something light and fresh as a sweet treat for Easter so I created this gluten-, dairy- & refined sugar free lemon cake that is basically a salad. It’s a great dessert for Easter brunch or afternoon tea or quick snack when you crave something sweet but healthy during the day.
Serves 6-8
Ingredients: (preferably organic)
- 1 cup gluten free flour
- 3/4 cup almond flour
- 2 tsp baking powder
- a pinch of salt
- 1 cup light coconut sugar
- 200g grass-fed or vegan butter, softened
- zest of 3 lemons
- 6 tbsp lemon juice
- 4 eggs
- 1/2 cup plant-based milk
- 1 tsp vanilla paste
Frosting
- 4 tbsp lemon juice
- 4 tbsp light coconut sugar
Directions:
01. Pre-heat the oven to 180C and line a loaf pan with parchment paper.
02. Mix together your dry ingredients: GF flour, almond flour, baking powder & salt.
03. Mix together your wet ingredients: soft butter, lemon zest, eggs, plant milk, vanilla paste and lemon juice. Slowly add in the sugar to the mixture.
04. Pour your dry ingredients together with your wet ingredients and mix until combined.
05. Pour the batter into your prepare loaf pan and bake for 60 min until golden.
06. Let the cake cool off and prepare the frosting by mixing together the lemon juice with coconut sugar. Frost the cake and let it set before serving.
