Ingredients:
- 180g gluten free oat flour or ground gluten-free oatmeal
- 85g Whole grain rice flour
- 40g potato starch
- 2 Tea spoons baking powder
- 1/2 tsp Baking soda
- 180ml maple syrup
- Zest of 2 medium-sized organic lemons
- 120 ml freshly squeezed lemon juice
- 1 tbsp ground flax seeds
- 120 g melted Coconut oil
- 2 tsp non-alcoholic vanilla extract or vanilla powder
Lemon frosting:
- 100 g raw Cashews, soaked in hot water for 15 minutes
- 60ml maple syrup
- 2–3 tbsp water
- 1 tbsp lemon juice
Preparation:
Preheat the oven to 180 degrees. Line a loaf pan with baking paper.
In a large bowl, whisk together the oat flour, brown rice flour, potato starch, baking powder and baking soda. Put aside.
In another bowl, add the maple syrup, lemon zest and juice, ground flax seeds, melted coconut oil and vanilla. Mix until a uniform dough forms.
Add the wet ingredients to the dry and stir until well mixed. Pour the batter into the prepared loaf pan and bake for 30–40 minutes until the top is lightly browned. A toothpick should come out clean when the stick test is done.
Allow to cool in the tin for 5 minutes, then remove and cool completely on a wire rack.
To make the lemon glaze, place the cashews, maple syrup, water and lemon juice in a blender and puree until very smooth. When the cake has cooled, spread the icing over the cake.
Slice and serve. This cake is best made the same day it is baked.
Bon appetit!
Photos: Maarja Urb
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