lemon cake

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!

source

Pho­tos: Maar­ja Urb