A moist gluten free vegan lemon cake with a lemon buttercream icing. This is an easy bake that is oh so quick to whip up on short notice. Zesty and light, this lemon cake is just right for Springtime. Enjoy on languorous afternoons while waiting for lockdown to finally end!
The ingredients
This lemon cake is great served plain and unadorned but I love the tanginess that the lemon buttercream frosting adds. I’ve used ground almonds to add moisture, as well as a subtle nutty flavour to the cake. To replace the eggs I’ve simply used two ‘flax eggs’ and added slightly more oil; so simple and no weird ingredients to be had (flaxseed can no longer be considered obscure – it’s in every UK supermarket!).
How to make a cake light and fluffy?
To keep this gluten free vegan lemon cake extra light and airy it is imperative to mix the cake properly. Please don’t just add all the ingredients in one go (I must admit I’m always tempted to do this!). Baking gluten free cakes is always a bit tricky. Cream the oil and sugar on a medium speed. Add in the flax egg, lemon juice and zest. Now for the important step, gently fold the dry ingredients into the wet. Fold until the cake mixture is just combined and there is no flour visible. This keeps the air in the cake mixture resulting in a light sponge.
To make this cake extra special, I’ve scattered candied lemon peel on top of the zesty buttercream icing. The candied peel adds some extra sweetness and a pleasant crunch to the otherwise soft and spongy cake.
Leave a comment and let me know how you get on making this gluten free vegan lemon cake. I’d love to see your creations over on instagram!
More Spring baking recipes
Vegan strawberry cupcakes with buttercream icing
Gluten free vegan lemon cake
Ingredients
- 100 mls water
- 2 tbsp ground flaxseed
- 225 g gluten free plain flour sifted
- 40 g ground almonds
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 90 mls sunflower oil
- 125 g golden caster sugar
- 1½ lemons
For the lemon buttercream icing
- 40 g vegan vegetable fat see notes
- 40 g vegan margarine
- 125 g icing sugar sifted
- 1 tbsp lemon juice
To decorate
- 1/2 tbsp chia seeds
- 50 g frozen blueberries
- 1 unwaxed lemon
- 30 g caster sugar
- 50mls water
Instructions
- Grease and line a loaf tin. Pre heat the oven to 190°C/ 170°C fan / gas 5.
- In a small bowl mix the water and flaxseed and set to one side. Zest and juice the lemons.
- In a large mixing bowl, mix the sifted flour, ground almonds, baking powder and bicarbonate of soda.
- Using a stand mixer or electric whisk beat the oil and sugar until well combined, this should only take 2 minutes. Mix in the flax egg and zest and juice from the lemons.
- By hand, gently fold the wet ingredients into the dry. Continue to slowly fold the mixture until the ingredients are just combined and no flour is visible. Pour the mixture into the prepared loaf tin.
- Bake in the oven for 30 minutes. The cake is ready when a skewer inserted into the centre comes away clean with a few moist crumbs. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Allow to cool completely before icing.
- In a stand mixer, mix the vegan fat and margarine on a moderate speed for a minute. Sift in the icing sugar in thirds, mixing well between each addition. To finish mix in the lemon juice.
- Spread the icing over the top of the cake. Sprinkle over poppy seeds and lemon zest or candied peel (see next step). Add half the frozen blueberries to a bowl and microwave for 30 seconds. Mash these, and then place in a sieve, drizzle the remaining juice over the cake. Finish by scattering over a handful of whole blueberries.
- If you wish to make the candied lemon zest. Peel the lemon into large strips, being careful not to peel away the pith. Add the zest, caster sugar and water to a saucepan. Allow the mixture to simmer for 10-15 minutes until most of the water has evaporated. Using tongs, carefully remove the peel and place on a plate to cool. Break into shards and scatter over the cake.