I hope you had a great break and an amazing start to the New Year. Since I last posted a lot has happened. I’ve settled into my new home, there’s been Christmas and New Year celebrations and the abundance of eating that goes along with such occasions, my big 25th birthday, and I went on my first non-school, non-music festival camping trip! It sure has been an eventful and fun month, and the best part, I still managed to wind down a little, and get in some baking along the way…
So when cake making day came around, I popped over to mum and dad’s, knowing all too well that there’d be an abundance of lemons for the taking (don’t worry I didn’t neglect the homegrown tomatoes or zucchini either).
It didn’t take me long to turn those lemons into this amazing gluten free lemon cake! And to finish it off, I couldn’t resist adding a lovely lemony yoghurt icing with fresh basil from our garden for an extra kick of flavour – thanks to Robbie’s gardening skills.
I was pleasantly surprised at how soft and delicious the cake turned out. Seriously, gluten free flour is a fickle friend – I just never know if it wants to play nice! But in this recipe, it plays very nicely. Nice enough that many non-gluten-free-friends, family, work colleagues and all other people I fed it to, couldn’t tell the difference. That’s always a win – a gluten free, low FODMAP, fructose friendly, and (without the icing) low sugar and lactose free, cake that everybody loves :)
Lemon Cake with Basil & Greek Yoghurt Icing
Makes a 2-layer cake
2 cups gluten free flour (this one is also low FODMAP)
1 tsp GF baking powder
1 tsp sea salt
3/4 cup caster sugar
2/3 cup olive oil
1/2 cup soy milk (or milk of choice)
1 tsp apple cider vinegar
1/2 tsp pure vanilla extract
1/2 cup lemon juice
Rind of 1 lemon
Basil & Greek Yoghurt Icing (optional)
1 cup Greek yoghurt (or yoghurt of choice)
1/2 cup gluten free icing sugar
4-6 basil leaves, finely chopped
1 tbsp lemon rind
Preheat oven to 180C and line two 8-9 inch round cake tins. Combine dry ingredients in a bowl. In a separate bowl, whisk sugar and eggs together for 5 minutes until thick and pale. Combine remaining ingredients in another bowl. Gradually add dry ingredients to egg mixture and whisk on low. Once combined, gradually add oil mixture. Divide cake mixture into the two tins and bake for 20-25 minutes. Allow cakes to cool.
Stir the icing ingredients together. Spread icing on top of the first layer, place the second layer on top, and spread the rest of the icing on. Refrigerate any leftovers.
Low FODMAP | gluten free | fructose friendly | lactose free