Lemon Maple Cake (Gluten free, Refined Sugar free)
 
Prep time
Cook time
Total time
 
A delicious and refreshing cake with the flavors of maple and lemon! Gluten free and refined sugar free!
Author:
Recipe type: Dessert
Serves: 8-10
RecipeIngredients
  • 1¾ cups gluten free flour blend (I used Bob's Red Mill; see Notes)
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 1 cup grass fed butter, melted
  • 2 eggs
  • 1 cup maple syrup
  • ½ cup coconut milk (see notes)
  • 1 tsp organic lemon zest (from one large lemon)
  • 2 tbsp lemon juice (from one large lemon)
For the glaze:
  • 2 tbsp arrowroot starch
  • 1 tbsp maple syrup
  • 2-3 teaspoons lemon juice depending on how thick you want your glaze
RecipeInstructions
  1. Preheat the oven to 350º F. Grease a 9 inch loaf pan and keep aside.
  2. In a large tray or parchment paper, add the dry ingredients and mix well.
  3. In a large mixing bowl (or the bowl of a stand mixer), add the wet ingredients and mix using attachment until creamy.
  4. Slowly add the dry ingredients into the mixer or the bowl and mix for 1 minute until well blended but do not overmix for too long.
  5. Spoon the batter into the greased loaf pan.
  6. Bake for about 40-45 minutes until golden brown on the edges and base and done in the center. Check doneness with the toothpick test.
  7. Remove from the oven to a cooling rack and let cool for 30 minutes.
For the glaze:
  1. Mix all ingredients in a small bowl using a whisk. Drizzle this over the cake just before serving.
Notes
You can use any gluten free blend but make sure it has xanthan gum. Usually Bob's Red Mill, Pilsbury and King Arthur Measure for Measure work in the same manner.
Take the coconut milk out of the can and thaw to room temperature before measuring. You can also use any other non dairy milk like almond milk.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/03/lemon-maple-cake-gluten-free-refined-sugar-free.html