You probably know a few people who are gluten-free – whether due to intolerance caused coeliacs or a dietary choice. Two of my closest friends have gluten-free diets and when people visit us we pretty much always like to feed them, so it’s nice to have a variety of gluten AND dairy-free options available in our arsenal. On top of this it was both blog birthday AND Alan’s birthday this last week.
On top of providing gluten-free options, there’s also many people who are avoiding refined sugar. You want something straight forward, with good, nutritious ingredients. Preferably not involving anything to complex (like making your own nut mylk or tracking down that enzyme that’s only sold in one store in town).
The solution? Cake. Gluten-free, dairy-free, refined sugar free Lemon Almond Cake.
Whaaaaat… whats even in that? I hear you ask. And does it taste any good?
Why do you doubt us? When would we ever share a recipe that isn’t amazingly delicious? We’ve made five or six Lemon Almond cake’s these last few weeks, none of which have lasted longer than a day in our house. They seem to have mysterious accidents every time anyone goes downstairs 😉
Lemon Almond cake is the solution to afternoon tea for the friend who can’t have refined sugar, the other guy who can’t have dairy and the refined sugar free friend who likes to tell you about the health benefits of Kale. It’s seriously delicious, super moist and so lemony.
As an added bonus it only has five ingredients – none of which are “premade cake mix”. We’re talking eggs, lemons, sugar (or honey or maple syrup), ground almonds and baking powder. Its not even HARD to make gluten-free cake!
Put your feet up. Boil some lemons…. (a totally standard cake baking step… right) Bake a cake.
Sounds like a good day to me 😉
- 450 grams fresh whole lemons, cleaned and wax free (3-4 lemons depending on size)
- 6 large free range eggs
- 250 grams almond meal
- 200 grams sugar, honey or other sweetener
- 1 tsp baking powder
- ¼ tsp salt
- Wash the lemons, and place in medium sized pot full of water. Bring to a simmer and cook gently for 2 hours with a lid on.
- Remove from the pot and place in a bowl to cool. Preheat the oven to 160 degrees C.
- After 20-30 minutes the lemons will have cooled sufficiently. Process these plus the eggs in a blender or similar device.
- OPTIONAL - for best results, strain the mixture once blended. This will give a better final texture.
- Place the mixture in a large bowl - add the rest of the ingredients and mix to combine. (As there is no flour, don't worry about over mixing).
- Pour the cake mix into a baking paper lined 22-25 cm cake tin.
- Bake for 45-50 minutes, or until a skewer comes out clean.
- Allow to cool completely before serving.
Have a question about this or another recipe, or want to make a dairy-free recipe request? Email us at [email protected], or let us know in the comments below!