SafePlates

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1/3 cup coconut oil, melted
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 cup powdered sugar (ensure gluten-free)
• 2 tablespoons lemon juice
• 1 tablespoon almond milk, or as needed to achieve desired consistency

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with coconut oil and dust it with gluten-free flour, or line it with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, salt, and baking powder.
3. In another bowl, combine the melted coconut oil, almond milk, eggs, vanilla extract, lemon zest, lemon juice, and apple cider vinegar. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, lemon juice, and almond milk in a small bowl until smooth. Adjust the consistency with more lemon juice or almond milk if necessary.
9. Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing.
10. Serve and enjoy your dairy-free, gluten-free lemon cake!