Gluten Free Lemon Lavender Drizzle Cake
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.
Servings: 7 slices
Calories: 276kcal
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!
Nutrition
Calories: 276kcal
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