SafePlates

Ingredients

• 1 1/2 cups (210g) gluten-free all-purpose flour blend (ensure it's nut-free and contains xanthan gum)
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) neutral oil (such as sunflower or canola oil)
• 2/3 cup (160ml) unsweetened non-dairy milk (such as oat or soy milk)
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tablespoons (16g) lemon zest (from about 2 lemons)
• 2 teaspoons (8g) baking powder (gluten-free)
• 1/2 teaspoon (2g) baking soda
• 1/4 teaspoon (1g) salt
• 1 teaspoon (5ml) pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, combine the non-dairy milk, oil, lemon juice, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined and no dry spots remain. Do not overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tip

For extra lemon flavor, dust the cooled cake with a little powdered sugar mixed with lemon zest, or drizzle with a simple lemon glaze made from powdered sugar and lemon juice.