Lemon Drizzle Cake
Serves 8 - 12
- Gluten free & vegan
- Gluten & dairy free
for the sponge
175g gluten-free plain flour
175g gluten-free oat flour
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
225g caster sugar
15ml (1 tablespoon) white wine vinegar
250 – 300ml plant-based milk
100g dairy-free margarine, melted
2 lemons, zest
for the Syrup
300g icing sugar
2 lemons, juice
Line an 8 inch (20cm) round cake tin with baking parchment.
Preheat oven to 180°c /160°c fan oven / gas mark 4.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Finely grate in the zest of two lemons. Add the caster sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Pour the mixture into the prepared cake tin and cook in the centre of the oven for 30 – 40 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.
Topping – Place 200g icing sugar and the lemon juice into a saucepan and bring to the boil.
Use a pastry brush to brush all of the syrup over the cake.
Make a glace icing with the rest of the icing sugar and water. Stir in the water a spoonful at a time until it is the right consistency to drizzle over the cake.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Whenever I use lemons for cooking, I always grate the zest into a container that I store in the freezer to add to dishes for an extra lemon flavour.