Ingredients
Scale
For the Lemon Cake:
- 1 cup (110g) gluten free oat flour (almond flour or sorghum flour will work as well)
- 1 cup (160g) all purpose gluten free flour (I use “Better Batter” or Bob’s Red Mill 1 to 1)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
- Zest and juice from 1 large lemon (about 1/4 cup of lemon juice)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (avocado oil works as well)
- 1 tsp vanilla
For the Lemon Glaze:
- 3/4 cup powdered sugar/sweetener (I use “Swerve” powdered sweetener)
- 1–2 tbsp fresh lemon juice
Instructions
To Make the Lemon Cake:
- Preheat oven to 350°F.
- Grease the cake pan. For this recipe you can use 2, 6″ round cake pans, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan.*
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it). Note: I recommend weighing the flour for the best result.*
- Add the remaining ingredients and stir until combined.
- Pour the batter into the greased cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before drizzling the glaze on.
To Make the Lemon Glaze:
- Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
- Drizzle the glaze all over the cake.
Notes
For this recipe you have a few different pan options. You can use two 6″ round cake pans for a layered cake, one 9″ round cake pan, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan. If you use a 9×13 pan for this cake, your cake will be very thin. If you want more of a sheet cake you can use a 7×11 2 quart oblong baking dish. I like to use a bundt pan for this recipe, but it does not fill up the entire pan. If you want a large budt cake, you will need to double the recipe.
For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.