Fluffiest Gluten and Sugar Free Lemon Cake
|Perfect tea time with my free guilt Lemon Cake!|
Because Celiac people also deserve fluffy and moist cakes! And because I love the Spanish flavors here, this cake will make you travel to Andalusia free of sugar high and gluten!
When I started to team work with Cecilia Gotherstrom, years ago, one of the most important thing she told me, talking about being Celiac, was how much she missed the fluffy pastries and bread.
As a food lover, I found it so heartbreaking to not be able to eat some products,... quite impossible to admit for me! And I swore to myself to work and create recipes that my celiac friends could enjoy, trying to remind them as much as possible the taste and texture of gluten products.
To this, I added an extra parameter, when I discovered how expensive was gluten free food in the supermarkets in France, Spain or the Netherlands, and how bad it was tasting. Most ingredients of gluten free processed products are quite disgusting and are so highly processed and industrial, that I am not surprised they taste so bad. I wanted to use common ingredients, and cheap ones.
Today, if you check the gluten free chapter, I had been adding 166 recipes tested and approved by my celiac friends. Pastries are my special proud, and this lemon cake is a great addition to the list!
- 2 eggs
- 1/2 cup/ 200 gr. of acacia honey
-1/2 cup/115 gr. of soy or oats milk
- 1/2 cup/ 85 gr. of olive oil
- 1 lemon juice + 1 extra lemon for decoration
- 1 lemon zest
- 1/2 tbsp. vanilla extract
- 2,5 cup of almond flour
- 4 tbsp. of corn starch
- 4 tbsp coconut flour
- 1/4 tsp. of salt
-1/2 tbsp. baking soda
- 3 tbsp of lemon honey
- 1 lemon juice
Turn on the oven to 180C.
1/ Mix together in a bowl the eggs, honey and milk. Once it is well combined, add the olive oil and mix.
2/ Grate the lemon peel into the dough, and then squeeze the juice to add it as well. Add now as well the vanilla extract, and combine properly again.
3/ Add the baking soda, almond flour, coconut flour (be careful as this flour dries very much the dough, feel free to add less and little by little), corn starch and pinch of salt, and whisk till you get a smooth dough.
4/ Line a mold with oven paper and pour the mixture (see on the side picture). Cook for 30 minutes in the oven. Check if the cake is ready by pinching with a knife the middle of the cake. it should come out clean.
5/ Let it cool. In the meanwhile, in a small pan, put together the honey and extra lemon juice. Let it simmer for 10 minutes at medium heat, but do not let it boil.
Take off the heat, and let it cool down for 15 minutes.
6/ When the cake is totally cooled, place thin lemon slices on the cake. Pour slowly and evenly the lemon syrup on top of the cake. Place the cake in the fridge for at least 30 minutes, but to be honest, it is soooo much more delicious the day after.
It is a perfect cake for tea time!
This recipe is totally inspired from Spain with the mix of olive oil, honey, almond and lemon. All are very strong tastes in this country. I discovered years ago the amazing and unique taste of olive oil in pastry, and I am totally in love with this recipe again.
The fluffy and moist texture is for me on of the most rewarding part, it quite unbelievable. It turns this cake totally addictive.
Let me know what you think about it when you tries it at home!Would you like to try another gluten and sugar free recipe with lemon? Check my former post about the lemon pie here!
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