Recipes Baking

I personally find baking a gluten-free cake quite a challenge. I have tried twice before and both times the result was not a great success. The first time the cake did not rise at all and it looked like a collapsed letter U. On the second attempt, the "looks" were good, but the taste was not so convincing. Hence attempt number three and with pride I present to you the recipe for a delicious gluten-free and sugar-free lemon cake.

Recipe

Lemon cake

A creamy cake with a bite. Free of gluten and sweetened with natural sugars. Perfect with coffee or tea!

Course	Intermediate
Kitchen
Servings	1 cake

Preparation time

Preparation time
Time in oven	1 hr 10 min
Total	1 h 20 min

Ingredients

125gr coconut oil
110gr gluten free baking flour
80gr almond flour
40gr coconut blossom sugar
80gr walnuts
25 drops of stevia
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon (tartar) baking powder
2 large eggs
Juice of 1 lemon
Pinch of salt

Lemon cake

Preheat the oven to 150 degrees
In a large bowl, mix all dry ingredients well (baking flour, almond flour, coconut blossom sugar, cinnamon, baking powder and salt.
Melt the coconut oil separately and do this with the dry ingredients, together with the 2 eggs, stevia, vanilla extract and lemon juice. Mix the dough well with a hand mixer (approx. 2 minutes).
Grind the walnuts small or keep the nuts a bit coarser; Just what you like. Then scoop the walnuts through the dough.
Pour or scoop the dough into a cake mold that you have greased with coconut oil. Put the cake in the oven.
Bake nicely golden brown in about 60-70 minutes. Please note, the baking time can vary greatly per oven. Take a look at the cake from time to time, maybe it should bake for longer or shorter.
Allow to cool well and then remove from the cake tin.

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The almond flour makes the gluten -free cake a little more creamy, something that many people often miss at gluten -free bins. The cake has a delicious bite because of the nuts! If you are not allowed to eat walnuts or other nuts now, you can simply omit them from the recipe. Even if you are not a fan of the taste of lemon, you can also make the cake without a lemon flavor.

I took this gluten -free cake to work and there they also found it very tasty. It can be stored for a few days, provided you pack the cake in an airtight drum. After 4 days I still have a piece of it and I thought that was really the maximum shelf life. But, believe me, you have to have a lot of self-control if this cake survives for 4 days in your house ;-).