Glutenvrije en suikervrije citroen cake

Recipes Baking

Baking a gluten-free cake is, for me personally, quite a challenge. I tried twice before and both times the result was not a roaring success. The first time the cake didn’t rise at all and looked like a collapsed letter U. On the second attempt the looks were fine, but I still wasn’t convinced by the taste. Hence attempt number three, and with some pride I present to you the recipe for a delightful gluten-free and sugar-free lemon cake.

Recipe

Gluten-free and sugar-free lemon cake

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

Course	Snack
Kitchen	Dutch
Servings	1 cake

Preparation time

Preparation time	15 min
Time in oven	1 hour 10 min
Stiffen up min.	20 min
Total	1 hour 20 min

Equipment

Mixing bowl
Hand mixer
Cake tin
Oven
Bread knife
Cake plate

Ingredients

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

gluten-free and sugar-free lemon cake recipe

Preheat the oven to 150°C
In a large mixing bowl, combine all the dry ingredients well (baking flour, almond flour, coconut blossom sugar, cinnamon, baking powder and salt).
Melt the coconut oil separately and add it to the dry ingredients, along with the 2 eggs, stevia, vanilla extract and the lemon juice. Mix the batter well with a hand mixer (approx. 2 minutes).
Chop the walnuts finely or leave them a bit chunkier; whatever you prefer. Then fold the walnuts into the batter.
Pour or spoon the batter into a rectangular cake tin that you have greased with coconut oil. Put the cake in the oven.
Bake for about 60–70 minutes until nicely golden brown. Note that baking time can vary a lot between ovens. Check the cake now and then; it may need more or less time in your oven.
Let cool well and only then remove from the loaf tin.
Serve on cake plates and cut slices with a bread knife.

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The almond flour makes the gluten-free cake a bit more moist, something many people often miss when baking gluten-free. The nuts give the cake a lovely bite! If you can’t eat walnuts or other nuts, you can simply leave them out of the recipe. Also, if you’re not a fan of lemon flavor, you can make the cake without the lemon.

I took this gluten-free cake to work and they really enjoyed it there too. It keeps for a few days if you store the cake in an airtight container. After 4 days I still had a piece and I felt that was really the maximum shelf life. But, believe me, you’ll need a lot of self-control if this cake survives 4 days at your place ;-).