Amanda's Ingredients

Allergy-Free Lemon Cake

INGREDIENTS:

Loaf
3 tbsp organic  flax seed and 9 tbsp water to equal 3 eggs
1 cup organic granulated sugar
1 cup (8 ounces) coconut cream whisked into soft peaks
1/2 cup Lemon flavored grapeseed oil
2 tablespoons lemon zest
1 1/2 cups all-purpose gluten free flour
2 teaspoons gluten free baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup organic confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:
Preheat oven to 350F. Prepare 9×5-inch loaf pan with butter and flour ; set aside. I like my Stoneware Loaf Pan for this cake because it falls right out immediately.

Loaf –

1. To a large bowl, add the flax and water. Stir to combine.

2. In a chilled stainless mixing bowl, whisk the coconut cream and whisk into soft peaks. (I use my stand mixer for this)  Add coconut cream and sugar to flax, and whisk vigorously until smooth and combined. Drizzle in the oil while whisking to combine.

3. Add the lemon zest, flour, baking powder, salt, and stir until just combined, don’t overmix.

4. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 – 50 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, turn off oven and let bake up in the warm oven.
Serve warm with glaze or chill and let the glaze harden up.

Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

Cooks Tip: Please don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.

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