There is no better addition to your morning or afternoon cup of coffee or tea than a slice of delicious gluten free lemon lavender drizzle cake. Again, I’ve used one of my granny’s classic recipes and slightly twisted it. As always, I substitute the wheat flour for gluten free due to my coeliac disease, the granulated white sugar for maple syrup and the butter for dairy free option. It turned out quite well.
To make this yummy gluten free lemon lavender drizzle cake, preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a small rectangular tin.
In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, lemon juice and vanilla. Pour in a large bowl.
Peal 1 medium lemon and chop it into very small pieces, then add them to the cake mix. You can also add some lemon zest to it. Whisk until well incorporated. Pour into the baking tray. Bake for about 35 minutes or until cooked when tested with a skewer.
While the cake is baking, squeeze 2 lemon, add 4 tbsp caster sugar (substitutes: maple or golden syrup or honey) and 1 tbsp culinary lavender. I used caster sugar to achieve the crunchy sugary taste. Mix well until you reach the desired consistency and set aside.
Remove the cake from the oven and allow it to cool down for 20 minutes by placing it on a cooling rack. Make sure the cake has cooled completely before pouring over the lemon drizzle mix. Slice and serve with a cup of tea or coffee or on its own.
Store in an airtight container for up to 4 days.
Must try: Gluten Free Morning Glory Cake
Vegan Option
Substitute the eggs for almond, coconut or oat milk, aquafaba, banana or store bought egg replacement (I don’t recommend). I have not tested these replacements, so let me know how you get on if you do try them.
For each egg = 3 tbsp of the listed above substitutes or half banana.
“A little lemon juice makes everything taste better.”
Virginia Sanbar
Gluten Free Lemon Lavender Drizzle Cake
Ingredients
For the cake
- 2 Eggs (medium)
- 6 tbsp Maple syrup (substitutes: sugar, honey, golden syrup)
- 75 g Dairy free unsalted butter (melted)
- 3 tbsp Lemon juice (fresh)
- 150 g Gluten free white flour (substitutes: rice or buckwheat flour)
- 1 tbsp Gluten free baking powder
- 1 tsp Vanilla extract
- 1 Lemon (pealed and sliced into small pieces)
For the lemon drizzle
- Juice of 2 lemons (squeezed)
- 4 tbsp Caster sugar
- 1 tbsp Culinary lavender
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a small rectangular tin.
- In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, lemon juice and vanilla. Pour in a large bowl.
- Peal 1 medium lemon and chop it into very small pieces, then add them to the cake mix. You can also add some lemon zest to it. Whisk until well incorporated. Pour into the baking tray. Bake for about 35 minutes or until cooked when tested with a skewer.
- While the cake is baking, squeeze 2 lemon, add 4 tbsp caster sugar (substitutes: maple or golden syrup or honey) and 1 tbsp culinary lavender. Mix well until you reach the desired consistency and set aside.
- Remove the cake from the oven and allow it to cool down for 20 minutes by placing it on a cooling rack. Make sure the cake has cooled completely before pouring over the lemon drizzle mix. Slice and serve.
- Enjoy!