Sweet yet tangy, this Honey Lemon Cake is truly delectable. It’s bright, light and such a great staple recipe that you can come back to over and over again. If you enjoy cakes that don’t feel too heavy and dense, this is the one for you! This wonderful cake is also fat-free, gluten-free, dairy-free, and egg-free.
Lemons have some of the most highly absorbable vitamin C around and also offer bioactive calcium that your body craves. Plus, phytochemicals called limonoids in lemons actually bond the vitamin C and calcium together, so that wherever one goes in the body, the other rides along.
Honey Lemon Cake
Preheat oven to 350°F (180°C). Line the bottom and sides of a small springform cake pan with parchment paper. Set aside.
In a medium-sized mixing bowl, combine coconut sugar, lemon zest and juice, raw honey, and vanilla. Whisk until uniform.
Add the oat flour, brown rice flour, tapioca starch, and baking powder to the bowl. Stir until you have a uniform batter.
Pour batter into prepared baking tin and place in the oven. Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted comes out clean.
Cool for 5 minutes in the baking tin, then remove and cool on a cooling rack.
To serve, garnish with a few lemon slices and a drizzle of honey on top (optional). Enjoy!
Categories: Desserts, Cakes, Baking, Kid Friendly, Fat Free
This item posted: 25-Jan-2024
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