Gluten Free Lemon Drizzle Cake (Dairy Free, Refined Sugar Free)
Gluten-free, Dairy-free, Nut-free, Soya-free (check margarine), Fructose-free
Ingredients
- For the cake:
- 100 g margarine - or butter if not dairy free
- 175 g gluten-free Free From Fairy plain flour
- 1¾ tsp baking powder
- 100 g xylitol - powdered stevia or white sugar
- 3 medium eggs - ideally free range or organic
- 2 tbsp almond milk - other dairy free milk or cows milk
- 1 large lemon - zest only
- For the drizzle topping:
- 2 tbsp rice syrup - or other liquid sweetener of your choice, or white sugar
- 1 large lemon - juice
- Sprinkle of xylitol or sweetener of choice for decoration
Instructions
- Place all of the cake ingredients into the bowl of your mixer, or into a large bowl, and beat for 2 minutes
- Grease a 20cm x 20cm cake tin and turn the oven on to 180 degrees/160 degree fan/gas mark 4.
- Once the mixture is ready, transfer it into the cake tin and level the top
- Bake for approx. 30 minutes until firm to touch
- Whilst the cake is baking combine the lemon juice with the rice syrup
- While still hot, pour the drizzle topping evenly over the cake and allow to cool before removing from the tin and cutting into squares
- Finally sprinkle the top of the cake slices with xylitol for decoration
Notes
Nutrition data for information only
Nutrition (Approx)
Calories: 221kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 154mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 14.3mg | Calcium: 79mg | Iron: 1mg