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Recipe Gluten Free Lemon Drizzle Cake

Recipe Gluten Free Lemon Drizzle Cake

Gluten free lemon drizzle cake recipe - you only need 7 ingredients and it's super simple to make. You can either make this the 'classic' way with crunchy sugar and zest on top, or optionally add a sweet and sharp white glace icing on top.

Gluten free lemon drizzle cake recipe – my BEST EVER version! And you’ll only need 7 simple ingredients to make it. This one is also low FODMAP and super easy to make dairy free too.

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Gluten free lemon drizzle cake recipe, anyone? This one is simple and easy to make – plus you can finish it two ways, the ‘classic way’, or with a lovely lemon glace icing on top. The choice is yours!

Gluten Free Lemon Drizzle Loaf Cake

So, first of all, what are the two ways you can finish my gluten free lemon drizzle cake recipe? Here’s a little explanation, but the choice is ultimately yours.

But as I said, the choice is yours! The ‘classic’ way is a little quicker and easier, with less washing up. But the lemon icing adds an extra element of wow-factor AND lovely zingy, sweet finish.

If you can’t decide, just flip a coin – or better yet, make both in time and see what you prefer! Don’t make me choose between them!

Lemon Drizzle Cake Recipe

But whatever way you choose to make this, you’ll still only need 7 ingredients to pull this off. And yes, one of those ingredients are lemons!

For such an easy, simple recipe the results have always wow-ed and guess what? Nobody has EVER realised that this has been gluten free. And even when I make this dairy free, nobody is any wiser.

So what’s the secret to this recipe? Well, it’s not a secret now because I’m telling you: it’s ground almonds. And before I go any further, no there isn’t any almond taste in it whatsoever!

The Best Vegan And Gluten Free Lemon Drizzle Cake Recipe For Veganuary 2022

The ground almonds ensure this cake is super moist (sorry if you hate that word) and gives it a lovely, soft texture. That’s what makes my gluten free lemon drizzle cake recipe extra special.

And of course, the ultimate finishing touch here is the drizzle, which you pour on whilst the cake is still hot after poking holes in it. It all seeps into the sponge, making it suuuper lemon-y and so lovely and sweet, to balance out all those sour lemons.

If you’re doing things the classic way with demerara sugar, you can literally just let it cool and eat it like that! So my gluten free lemon drizzle cake recipe couldn’t be any more simple or quick to whip up.

Gluten Free Vegan Lemon Cake • Bakerita

So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!

But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Tesco Free From Lemon Drizzle Cake Kit 300g

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Of course you can! All you need to use is hard margarine instead of butter – I use a block of Stork that’s been allowed to soften at room temp. OR you can use a dairy free margarine spread like this.

This recipe contains ground almonds which isn’t suitable for those with a tree nut allergy. If you need to, you can replace the ground almonds with the same measurement of gluten free self-raising flour.

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Gluten Free Lemon Drizzle Cake That I Baked A While Ago! The Recipe Is From The Gail's Cookbook, And I Substituted The Plain Flour For Gf Flour Instead. 😌

If you follow the steps above to make this recipe dairy free then all you’ve got left to contend with are the eggs.

A slice of my gluten free lemon drizzle cake is low FODMAP and suitable for the elimination phase of the diet. The low FODMAP portion size for almonds is 12g according to Monash University and one slice of this cake will contain 7.5g of almonds.

To. I don’t use a standing mixer or food processor to make the cake mixture personally, I use an electric whisk. Here’s a link to the electric whisk I use.

Best Ever Gluten Free Lemon Cake

You can of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent and might not bake properly.

In short… yes! And I wouldn’t advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok. And I’ve generally already done the hard work there for you!

Gluten Free Lemon Drizzle Loaf (low Fodmap)

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.

I can definitely understand the need to reduce sugar in our foods, but this is one of the recipes where I wouldn’t advise it at all!

Gluten

Of course, the sugar isn’t just for sweetness. It’s integral to the structure of the cake once baked and is sooo important. Plus, lemons are super sour and sugar is essential to balance that out.

Vegan Gluten Free Lemon Drizzle Cake

This recipe actually has no xanthan gum! Usually I’d always recommend adding a little, but as there’s xanthan gum in gluten free self-raising flour, I find that you don’t really need to with this one.

There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.

Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

Gluten Free Lemon Polenta Drizzle Cake Recipe

So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour

I usually find that my lemon drizzle lasts for around 3-5 days in an airtight container. It’s usually eaten by that point, but I wouldn’t recommend keeping it for longer than that.

Of course! I’ve frozen it for up to a month and after allowing it to fully thaw, you’d never know it was frozen.

Gluten Free Lemon Cake

Just make sure that you slice it up before freezing though – possibly even separating them out into separate containers. That way, you don’t need to defrost the entire cake and waste any.

The

Yes! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Serving: 1 g | Calories: 413 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 10 g | Polyunsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 92 mg | Sodium: 307 mg | Fiber: 2 g | Sugar: 43 g

Organic Gluten Free Lemon Drizzle Cake

Thanks for reading all about my gluten free lemon drizzle cake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!Bright and zesty gluten-free lemon drizzle cake - this loaf cake is super moist with a light and tender crumb. Using a riff on Mary Berry's candied lemon drizzle that hardens like crunchy icing on the outside, this lemon loaf cake is a classic recipe you'll turn to again and again!

Baking cake in a loaf pan instantly brings it into suitable for breakfast territory. I don't know if there's a better argument for baking this gluten-free lemon loaf cake.

Easy Gluten Free Lemon Cake Recipe

Adding the crunchy tart lemon icing shell, also makes this gluten-free lemon drizzle cake sweet enough to be the perfect dessert or snack cake. That's the beauty of lemon loaf cakes: they work any time of day.

More than a dozen test batches of lemon cake later, this final gluten-free lemon bread recipe is now one of my back-pocket go-to recipes. It checks all the boxes. Super moist, yet also magically light and tender, with a crumb that's neither densely heavy nor dry. Rich in bright lemon flavor thanks to the lemon juice and zest

While I've never been able to try a slice of Starbucks' lemon bread on account of the gluten, I've been told this gluten-free lemon drizzle cake rivals that very popular slice, with an even lighter more lemony crumb.

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Lemon Drizzle Cake

Using a technique developed by Mary Berry in her famous lemon drizzle cake, this gluten-free loaf gets a lemon sugar drizzle while it's still warm. The glaze hardens into a crunchy icing that crackles as you slice the cake, making the loaf as pretty as

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