RecipesWheat Free and Dairy Free

Lemon and Almond Cake Recipe

Dairy Free
Gluten Free
Vegan
Lemon and Almond Cake Recipe
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Ingredients

For the recipe:
  • 120g butter, softened ( or vegan block)
  • 130g golden caster sugar
  • 2 large eggs
  • 60g gluten-free flour - keep a mix of flour ready for use, see below for mixture
  • 1 tsp Steenbergs gluten-free baking powder
  • 1/4 tsp xanthum gum
  • 60g ground almonds
  • 80ml plain yogurt or vegan coconut yoghurt
  • 2 tsp Steenbergs organic lemon extract
For the drizzle:
  • 2 tsp Steenbergs almond extract
  • 1 tbsp golden caster sugar
  • juice of 1 lemon
For the icing:
  • 160g icing sugar
  • 2 tsp Steenbergs organic lemon extract
  • water if required
  • flaked almonds
For the gluten-free flour mix:
  • 700g brown rice flour
  • 200g potato flour
  • 100g tapioca flour

A delicious, moist cake full of lemon flavour – it didn’t even last the time of cooling it was so popular!

Method

01
Heat oven to 180oC/Gas 4. Line and grease 6 mini loaf tins.
02
Whisk together the butter and caster sugar until light and fluffy. Add the eggs and whisk again.
03
Fold in the four mix, ground almonds, yogurt and lemon extract using a spatula.
04
Divide the cake mixture between the tins. Bake for about 20 minutes, until cakes are golden brown and firm to the touch.
05
To make the drizzle, put the almond extract, sugar and lemon extract in a small saucepan and heat until the sugar has dissolved. Pour over the warm cakes whilst cooling in the tin.
06
For the icing, mix the icing sugar and lemon extract together, adding a little water if necessary. Once the cakes are removed from the tins, spoon over the icing and sprinkle with almonds