Let there be cake! I had been thinking about this lemon cake the whole week before Christmas. I wanted to experiment and combine the gluten free lemon muffin recipe (see earlier blog post) with a gluten free cake recipe and the result was a light, soft, lemony gf cake! Now, I want to share this recipe with you all. Buon appetito!
2 cups gf flour mix*
- I created this mix by using a 70/30 ratio with 70% whole grain flours and 30% starches. I used 350 grams brown rice flour, 75 grams arrowroot starch and 75 grams potato starch.
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp nutmeg
1 tbsp flax seed
3 tbsp boiling water
1/2 cup vegetable oil
1/2 cup coconut milk
1/4 cup honey
1/2 cup lemon juice
1 tbsp lemon zest
coconut fat from 1 can of coconut milk**
** I used the Rain Forest brand to get the most coconut fat.
1 tbsp lemon zest
1 tbsp honey
Preheat oven to 350F. Place mixing bowl from stand mixer and whisk attachment in fridge for 1 hour.
Mix flax seed and boiling water together to create a slurry. Set aside to cool.
Whisk together dry ingredients: flour mix, baking powder and soda, salt and nutmeg.
In a separate bowl, whisk together liquid ingredients: eggs, coconut milk, vegetable oil, lemon juice and zest and honey.
Add dry ingredients to liquid ingredients and mix until batter is smooth.
Poor batter into grasped and floured 9″ cake pan.
Bake at 350F for 35-45 minutes and toothpick comes out clean.
Remove from oven and place pan on rack to cool for 5 minutes.
Remove cake from pan and allow to cool completely on rack.
**Coconut milk must be placed in fridge overnight before baking to allow fat to solidify!
Scoop gently coconut fat from can and placed in cold mixing bowl.
Add 1 tbsp lemon zest and 1 tbsp honey.
Whisk on low speed to combine, then increase to high speed and beat until cream forms stiff peaks.
Frost cake when completely cool and place in fridge until ready to serve.