Gluten-free lemon cake
Gluten-free lemon cake
50
minutesThis gluten-free lemon cake is also vegan! The fresh dry cake is created by simply combining the ingredients - easy and delicious!
Ingredients
- Cake
150 g dairy-free margarine
140 g / approx. 2 dl Virtasalmi Cereal Product light gluten-free flour mix
100 g / approx. 2 dl Virtasalmi Cereal Product Gluten Free Fine Rice Flour
170 g / approx. 2 dl house sugar
25 g / approx. ½ dl muscovado sugar or brown sugar
2tspbaking powder
1 tl vanilla powder
0,5 tl salt
1 tl lemon zest
1 dl lemon juice
2 dl lemon-flavoured mineral water
Plus: fat and gluten-free breadcrumbs
- Frosting
3 dl icing sugar
n. 1 tl turmeric powder (not obligatory, gives colour to the frosting, also has some flavour)
n. 2 rkl lemon juice or until you get the desired consistency. You can also replace some of the lemon juice with water
Preparation
- Preheat the oven to 175 degrees. Grease and breadcrumb the pan. Melt the margarine and allow to cool. Mix dry ingredients, add melted margarine and other liquids. Mix gently and pour into the baking dish. Flatten the dough and bake at 175 C for about 50 min. Allow to cool for a while, turn out of the pan and frost.
- Gluten-free lemon cake is ready to enjoy.
Tiina Strandberg | My Berry Forest
Which flour mix could a beginner start baking a layer cake base, berry pie, etc.