Ingredients
Units
Scale
- Nonstick cooking spray
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 3/4 cup cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup coconut oil, melted
- 2 eggs, beaten
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350° Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
- In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.
- Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.
- Pour the batter into your baking dish and place the dish in the oven. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.
- Once the cake is done baking, remove it from the oven and let it cool for 15 minutes before drizzling the glaze on top of the cake.
- Serve the cake warm or at room temperature.
Equipment
Bob’s gluten-free baking flour
Buy Now →Notes
- Coconut sugar is slightly lower glycemic than cane sugar.
- If you aren’t dairy-free, you can replace the almond milk and apple cider vinegar with one cup of buttermilk.
- Store any leftovers covered in the refrigerator for up to 4 days.
- You can make this recipe vegan by using an egg replacer instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 21.9 g
- Sodium: 126 mg
- Fat: 10.1 g
- Saturated Fat: 7.8 g
- Carbohydrates: 38.1 g
- Fiber: 0.6 g
- Protein: 2.2 g
- Cholesterol: 31 mg