Categories
Desserts

Lemon Cake Vegan Gluten Free


Lemon Cake Vegan Gluten-Free

A refreshing dessert on cheesecake style base.
Prep Time 1 hour
Cook Time 17 minutes
4 hours in the refrigerator 6 hours 20 minutes
Course Dessert
Servings 8 people

Equipment

  • round cake tin or any other cake tin of choice,whisk,2 bowls,sauce pan

Ingredients
  

For the base - any preffered cheesecake base will do

  • cup almond flour
  • 1 cup any gluten free flour ,I used a store bought one
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup or coconut sugar or any sweetener of choice
  • 1 pinch salt
  • ½ tsp vanilla extract

For the filling

  • 4 large lemons juice freshly squeezed
  • cup xylitol
  • 6 tbsp cornstrach / tapioca starch / potato starch
  • 1 pinch turmeric powder for color
  • 1 cup full fat coconut milk refrigerated for a few hours
  • ¼ cup powdered xylitol for dusting / topping

Instructions
 

Let'make the base

  • Preheat oven to 180°C / 350°F.
  • Prepare the chosen cake tin with parching paper.
  • In a large bowl mix the almond flour and the gluten free flour,add salt then the wet ingredients-melted coconut oil,vanilla extract,maple syrup or coconut sugar.Depending if you used a liquid sweetener or not you can add more flour until the right cheesecake base consistency has been reached.
  • Use a glass or your hands to press the dough evenly into the prepared baking dish.Bake for 16-18 minutes or until the crust has started to brown slightly.
  • Take out of the oven and let it cool until we make the filling.

Let's make the filling

  • Open the can of coconut milk and scoop out the thick cream that has risen to the top of the can.
  • Add all the filling ingredients to a sauce pan and whisk until the cornstarch has disolved.
  • Heat over medium heat and stir constantly until the filling thickens(it takes a few minutes).
  • Spread the filling evenly over the baked crust.
  • Refrigerate for 4 hours.
  • Decorate with powdered xylitol cut and serve.
  • Enjoy!

Notes

  • My crust turned out a bit too crunchy but I added too much coconut oil.However it was delicious but you would opt out for something softer and more like shortbread.
  • I made the filling on the stove,it tool 5-7 minutes stirring constantly on medium heat.I didn't bake the cake for the second time after spreading the filling over the crust.Honestly it was by accident,I haven't read the recipes properly.But it turned out quite well without the second baking step.
Keyword lemon cake,vegan,gluten free

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating