Gluten-Free Vegan Lemon Cake

Ingredients

• 2 1/4 cups (220g) blanched almond flour
• 2/3 cup coconut sugar
• 1/2 cup (57g) tapioca flour
• 1/3 cup (43g) coconut flour
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1/3 cup freshly squeezed lemon juice (plus the zest (about 3 tablespoons))
• 2/3 cup non-dairy milk
• 1/4 cup (50g) refined coconut oil (melted)
• 1/4 cup (84g) pure maple syrup
• 1 flax egg (see Notes)
• 2 teaspoons vanilla extract
• 1/4 cup coconut butter
• 1 to 2 tablespoons pure maple syrup
• 2 to 4 tablespoons lemon juice
• Non-dairy milk (as needed)

Instructions

1. 1

   --- For the cake ---

2. 2

   Preheat oven to 350ºF and lightly grease a 9-inch bundt pan with coconut oil. My pan has a 6-cup capacity. You could also use a 9-inch cake pan (I recommend one with high sides, or use a springform pan).

3. 3

   In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking powder, and salt. Whisk thoroughly. Form a well in the center of the dry ingredients.

4. 4

   In a separate bowl, whisk together the lemon juice, lemon zest, dairy-free milk, coconut oil, maple syrup, flax egg, and vanilla extract.

5. 5

   Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Pour into the prepared pan and spread the batter evenly.

6. 6

   Bake for about 40 minutes, or until the toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.

7. 7

   Let cool completely before removing it from the pan and glazing.

8. 8

   --- For the glaze ---

9. 9

   Melt the coconut butter until runny. Place in a small bowl and whisk in 1 tablespoon of the maple syrup. Whisk in 2 tablespoons of the lemon juice. Taste, and adjust maple and lemon juice to suit your tastes.

10. 10

    If the mixture is too thick, thin it out with warmed dairy-free milk until it reaches your desired consistency.