Imagine a cake so tantalizing that it breaks all the rules - no gluten, completely vegan, and bursting with bright, sunshine-like lemon flavor! This isn't just another dessert; it's a culinary revolution that proves healthy eating can be absolutely delicious. Whether you're dealing with dietary restrictions or simply craving a guilt-free treat, our Gluten-Free Vegan Lemon Cake will transform your perception of what a plant-based dessert can be. Get ready to embark on a mouthwatering journey that will make your taste buds dance and your health-conscious heart sing!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color)
- 1/2 cup unsweetened applesauce
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little coconut oil or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, and turmeric. Whisk together until well combined, ensuring there are no lumps.
- In a separate bowl, mix the wet ingredients: maple syrup, melted coconut oil, lemon juice, lemon zest, and unsweetened applesauce. Stir until the mixture is smooth and well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is mixed, pour it into the prepared cake pan. Use a spatula to spread the batter evenly across the pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the top should spring back when gently pressed.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- While the cake is cooling, you can prepare a simple lemon glaze if desired. Mix together powdered sugar (or a powdered sugar substitute) with a little lemon juice until you reach your desired consistency.
- Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides for a beautiful presentation.
- Slice the cake into 8 servings and enjoy your gluten-free vegan lemon cake! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your wet ingredients are at room temperature for better mixing and a more consistent batter.
- Measure Flour Accurately: Use the spoon-and-level method for almond and coconut flour to prevent a dense cake.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the cake light and fluffy.
- Check Oven Accuracy: Use an oven thermometer to ensure the correct baking temperature.
- Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Storage Tip: For maximum freshness, store the cake in an airtight container and consume within 3 days.
- Customize Your Glaze: Experiment with alternative sweeteners or add a touch of vanilla extract to the lemon glaze for extra depth of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 0mg
