Gluten-free lemon and poppy seeds cake
OIL USES: Bake
INGREDIENTS
SERVINGS: 8
- 1.5 cup gluten-free flour
- 0.5 cup almond flour
- 0.75 cup sugar
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 organic eggs
- 2 tablespoons Light Flavor Olive Oil
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla esence
- 1 cup almond milk
- 0.75 cup powdered sugar (for the glaze)
- 3 tablespoons lemon juice
- 0.25 cup Light Flavor Olive Oil
PREPARATION
1
Pre-heat the oven to 356°F. Grease the cake mold.
2
In a large bowl add all dry ingredients, mixing well.
3
In another bowl add the remaining ingredients, including the lemon zest, and mix.
4
Pour the second mixture into the dry ingredient mixture to create the cake dough.
5
Bake for 30 minutes. Insert a toothpick into the cake to make sure it is done inside. When it’s done, remove from the oven and let cool.
6
Make the glaze, drizzle it on the cake and enjoy as a snack.
