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Gluten Free Lemon Drizzle Cake (Dairy Free, Refined Sugar Free)
Gluten-free, Dairy-free, Nut-free, Soya-free (check margarine), Fructose-free
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COOK MODE
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
8
Author
Vicki Montague, FreeFromFairy
Ingredients
0.5x
1x
2x
4x
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:
221
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
69
mg
|
Sodium:
154
mg
|
Potassium:
206
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
550
IU
|
Vitamin C:
14.3
mg
|
Calcium:
79
mg
|
Iron:
1
mg
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