Gluten-Free Lemon Drizzle Cake
Ingredients
The cake
-
1
cup
unsweetened almond milk
-
1
tablespoon
apple cider vinegar
-
1½
cups
gluten-free baking flour
-
¾
cup
cane sugar or coconut sugar
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
1
tablespoon
lemon zest
-
½
cup
coconut oil, melted
-
2
units
eggs, beaten
The glaze
-
1
cup
powdered sugar
-
1
tablespoon
lemon juice
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
- Combine almond milk with apple cider vinegar in a small bowl and set aside.
- In a large mixing bowl, combine gluten-free flour, sugar, baking powder, salt, and lemon zest. Stir to combine.
- Add the almond milk mixture, melted coconut oil, and beaten eggs to the dry ingredients and stir until combined.
- Pour the batter into the prepared baking dish and bake for 28-30 minutes, or until a toothpick comes out clean.
- While baking, prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth.
- Once the cake is done, let it cool for 15 minutes before drizzling the glaze on top.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
248
Total fat
10.1g
Total carbohydrates
38.1g
Total protein
2.2g
Sodium
126mg
Cholesterol
31mg
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