Cakes are the ultimate comfort food, and even if you need to make them gluten-free and dairy-free, they can still taste delicious, as this Lemon Drizzle Cake proves!
I created an Orange Cake a while ago which has proven to be very popular with friends and family. As a fan of lemon cake, I’ve also got a delicious lemon version that I’ve been meaning to share with you all for a long time now.
This recipe has always been a crowd pleaser, and it works even better thanks to my lovely friend Vicki’s flour. Vicki is the owner of The Free From Fairy and has very recently launched her own flour blends which are taking the free from world by a storm!
If you’ve not heard of Vicki’s flour, check out the ‘5 Minutes with…’ interview that we did with her a couple of months back!
A lot of gluten free flour can leave a grainy texture to cakes, but not this flour. Vicki has cleverly created a nutritional blend of self-raising and plain flour, which you can buy from her website, on Amazon or from one of a number of stockists dotted over the country.
This flour is like no other, in that not only is it nutritional, it also doesn’t contain any rice flour! Now, this is a big deal if you need to be gluten-free, because most gluten-free flours contain some form of rice, and too much rice is not good for you due to the levels of arsenic naturally present in rice.
Last week I saw Vicki at the River Cottage Christmas Feast, and she very kindly gave me a bag of self-raising, and also plain flour for me to experiment with.
Over the weekend I decided to try it in my Lemon Drizzle Cake recipe, with impressive results!
You could never tell that the cake was gluten-free. It had a beautifully light and airy sponge, just like any other ‘normal’ cake.
So I am sharing my Lemon Drizzle Cake recipe for you to try out too!
You will need
- 4oz (100g) dairy-free spread
- 6oz (175g) gluten-free self-raising flour
- 6oz (175g) golden caster sugar
- X2 egg replacer
- 1tsp baking powder
- 2tbsp vegetable oil
- 4tbsp dairy-free milk
- Freshly grated rind of 1 lemon/ 1tsp lemon extract
- 4oz (100g) sugar
- Juice of 1 lemon/ 1tbsp lemon extract mixed with 1tsp water
Method
Preheat the oven to 180c/350f/ Gas 4, and grease and line a 2lb loaf tin or 12 hole muffin tin.
Add the dairy-free spread, gluten-free self-raising flour, caster sugar, egg replacer, baking powder, vegetable oil and dairy-free milk to a large bowl, and mix until well combined and lump free.
Pour the mixture into the prepared tin before placing in the oven to bake. If making a loaf, it will take around 35-40 minutes, if making muffins, it will be around 15-20 minutes.
Once baked, remove the cake from the oven.
In a small bowl, add the sugar and lemon juice and mix until combined and the sugar has started to dissolve.
Lightly prick the cake with a fork before pouring the lemon and sugar mix over the top of the cake/muffins and then leave the cake to cool before serving.
Enjoy!
***COMPETITION TIME***
Want to try out some of The Free From Fairy’s flour? How would you like to win all of this:
- 1 x bag of self-raising flour
- 1 x bag of plain flour
- 1 x ebook of recipes – How to make gluten-free pastry
All you have to do to be in with a chance of winning is to answer this simple question by commenting on this blog post:
QUESTION: Why did Vicki create this flour?
Simply check out this article for the details and be sure to let us know your answer!
HOW TO ENTER
The prize will be sent out to the winner week commencing 5th December 2016!
Good Luck!!
This competition has been listed on Prize Finder and Super Lucky Me!
Comments
provided her daughter with vital nutrition whilst at the same time being free from rice
This cake looks incredible, you'd definitely never know it wasn't made with "normal" flour
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