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
• 1/4 cup applesauce
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon almond milk
• A pinch of ground ginger

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 bowl, whisk together the gluten-free flour, sugar, salt, and baking powder.
3. In another bowl, mix the melted coconut oil, almond milk, eggs, vanilla extract, lemon zest, lemon juice, apple cider vinegar, and applesauce until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
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 comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, lemon juice, almond milk, and a pinch of ground ginger in a small bowl until smooth. Adjust the consistency with more lemon juice or powdered sugar if needed.
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!