Saturday, 24 December 2011

Lemon Drizzle Cake--Lactose Free, Gluten Free and Nut Free

Lemon Drizzle Cake

This cake is so lovely and always goes down a treat. It's secret ingredient? Mashed Potato! Now it is a lemon cake so not exactly 'low-oxalate' but moderate, especially if you use red potato. (Which I recommend regardless, it's much less acidic). The original recipe is here but it contains nuts (high in oxalate) and I double the potato. (Also the original doesn't taste as delish)


200 grams of softened lactose free butter/nuttelex/butter replacement
200g golden caster sugar (I use rapadura)
4  eggs
100 grams of rice flour
100 grams of tapioca flour
(Sometimes I sub both flours for sorghum, it makes for a nicely dense wholemeal feel to the cake)
500 grams of mashed potatoes (red)
Zest of 3 Lemons (or just the juice of four lemons, if you want lower oxalate content)
2 Tsp Gluten Free Baking Powder (I use Bob's Red Mill because it's more awesome than the rest)


1 tbsp Granulated Sugar
Juice of 1 lemon


1. Make the mashed potato using only water, no milk or butter, and refrigerate.

2. Heat oven to 180c fan/160c gas. Butter and line a deep 20cm round cake tin. Beat the butter/marg together with the sugar until light and fluffy and add the eggs in slowly. Fold in the flour, lemon, baking powder and lemon zest.

3. Pour into the cake tin, smooth out the top. Bake for forty-forty five minutes, until a skewer comes out clean. Flip the cake onto a tray, and leave to cook for ten minutes. Mix the raw sugar and lemon juice and drizzle it all over the cake. Serve the cake when it has cooled down completely.

Generally this version of the cake doesn't come out as deep as you would like, which is why I make it with twice the amount of potato and a bit more flour than the original recipe. I don't increase the sugar, it's is sweet enough, especially if you use tapioca or sorghum, both are sweet tasting flours. Goes fantastically with frozen yogurt. See my recipe for lactose free/casein free frozen yogurt here.

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