Monday, 31 March 2014

Vegan & Gluten Free Lemon Drizzle Cake GF


It was Mother's Day in the UK yesterday and the perfect excuse to bake a cake! But in order to satisfy everyone's dietary needs, it HAD to be vegan AND gluten free. I have to admit that some of my attempts at baking vegan cakes with gluten free flours have turned out to be very disappointing, in fact quite disastrous really! However, as soon as I saw the beautiful vegan lemon drizzle cake on Bit of The Good Stuff, I knew that I MUST attempt to make it gluten free and yesterday was the ideal occasion since my daughter was visiting and she adores lemon drizzle cake.


For the last couple of weeks I've been researching egg substitutes and have come across some great information. Flax and chia seeds are the preferred choice for vegan baking since when they are highly gelatinous when combined with water. I have used ground flax seeds in some recipes such as my gluten free scones and my gluten free and egg free chocolate cake but I find they can sometimes leave an nasty after taste, even when freshly ground. I don't use chia seeds either, it's not something everyone has in their store cupboard or can easily get hold of in the UK and I've discovered that they can make baked goods overly moist.

Since I also don't like to use xanthan gum if I can possibly help it, I needed to find another ingredient which would help to bind all the ingredients together. After all my reading, I decided to try gram flour also known as garbanzo bean flour, chickpea flour or besan. I've been cooking with this fine, yellow gluten free flour for years. I can happily recommend the Doves Farm Gram Flour since it's guaranteed to be gluten free and of high quality. It's fantastic for egg free batters and perfect for vegetable pakoras and onion bhajis - a great favourite of ours - as well as for egg free pancakes and burgers.



Sharon's original recipe provided a fantastic starting point to develop a gluten free recipe. I used a xanthan gum free flour mix, cut down on the sugar a little and used my own home made almond milk (though since originally making this I now use organic soya milk for vegan cakes since I believe it gives a much better result). I think it isn't quite as fluffy as the original recipe but it's definitely the best vegan gluten free cake I've made.



Vegan & Gluten Free Lemon Drizzle Cake GF

235 g Gluten Free Plain Flour mix (I used Doves Farm GF plain flour which doesn't include xanthan gum)
15 g gram flour
2¼ tsps gluten free baking powder
¼ tsp salt
170 g unrefined granulated sugar
85 ml extra virgin olive oil
265 ml organic soya milk or almond milk (or other non dairy milk)
zest of 2 lemons

Lemon Drizzle
50 g unrefined granulated sugar
2 tblsps freshly squeezed lemon juice

  • Set the oven to 170° C (I have a fan/convection oven).
  • Line a 2lb loaf tin with baking parchment of a loaf tin liner.
  • Sift the gluten free flour, gram flour, baking powder and salt into a large bowl.
  • In a separate bowl whisk together the sugar, oil, almond milk and lemon juice then stir in the lemon zest.
  • Pour the wet ingredients into the dry and stir until combined and smooth but don't over stir ( I use a balloon whisk).
  • Pour the batter into the prepared tin and place on the middle shelf of the oven.
  • Bake for 50 - 60 minutes (mine took 60 minutes) or until a skewer inserted into the cake comes out clean.
  • Meanwhile make the lemon drizzle by stirring the freshly squeezed lemon juice and sugar together in a small bowl.
  • When the cake is baked, remove from the oven and let it cool for about 10 minutes then pierce all over with a skewer or tooth pick.
  • Pour some of the drizzle all over the cake while it is still warm, start with half the drizzle only, don't drench the cake.
  • Leave in the tin to cool down for 30 minutes before transferring to a wire rack to cool.



Please visit Sharon's blog, Bit of the Good Stuff, where she writes about


  "....the stuff I'm currently passionate about, including my journey into the world of whole food plant-based cooking."



If you would like to keep up with my posts, please join me on Facebook, Instagram and Twitter and subscribe by email (top right).


44 comments:

  1. This looks utterly wonderful! Lemon drizzle was probably my favourite cake growing up! Great that you successfully de-glutenised it. Gram flour to the rescue yet again!

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    1. Thank you Emma, gram flour is quite magical in many ways and also offers that additional protein boost! Love it!

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  2. I am so delighted that the cake worked out for you. It looks amazing and your photos are truly stunning! ♥ As you know, I've been struggling with GF baking myself, so I'm really grateful that you've managed to 'gluten free' the cake on our behalf. I can't wait to give it a try! Thank you so much once again xx

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    1. Thank you Sharon and without your fantastic recipe, I wouldn't have even attempted to make one!

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  3. I love lemon drizzle cake - it's so perfect with a cup of tea! It was interesting to read how you got the recipe just right, Vicky, and so lovely that everyone can enjoy this cake :-) Thank you for sharing it with us at the Hearth and Soul hop. I've shared it on Facebook and pinned it.

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    1. I agree, cake and tea is wonderful! Thank you for sharing April.

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  4. Great recipe! I'd love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! :) The lemon has me hungry!!! ;) Hope to see you there again, we miss your recipes!! Cindy

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    1. Thank you for popping over Cindy and of course, I'm delighted to share at your party!

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    2. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

      Can't wait to see what you link up this week! The party link up is open!

      Cindy

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  5. Wow! This looks really great. You are so right - it really is hard to master a GF AND Vegan cake - looks like you've done it, tho : )

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    1. Thank you Anna,it's lovely to see you here!

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  6. Gorgeous cake, Vicky! So glad you shared it on Gluten-Free Wednesdays--thanks! I've never heard chickpea flour called gram flour. You are always educating me!

    xo,
    Shirley

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    1. Thank you Shirley! Chickpea flour goes by a few different names but "gram" is what we are familiar with in the UK.

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  7. Vicky, If I can grab from the screen. I love to eat a piece. Looks so yumm. Thanks for sharing with Hearth and Soul blog hop.

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    1. Hi Swathi! Thank you, I hope you get a chance to make it. I also link to the non gluten free one in the post too!

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  8. Can you substitute Coconut oil for the Olive oil?

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    1. I'm not sure Jena, I think the cake relies on the liquid oil to replace the eggs. It may alter the texture of the cake. If you try it, let me know. Sorry I couldn't help more.

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  9. Hi Vicky,

    This cake looks absolutely AMAZING! I can't believe it's eggless too. <3

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    1. Thank you Audrey! It's a treat cake and I was so pleased it worked out so well!

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  10. wowwwwwwww! I'm gonna make this right now. Been vegan 3 years and just went gluten free. So far GF baking has been kind of disasterous for me but this cake looks delicious and simple to make. Thanks for the recipe :)

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    1. You are welcome, I hope you enjoy!

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  11. I saw this beauty on Sharon’s FB and I was drooling all over her cake. I’m bookmarking this….yessssssssss! I NEED CAKE!!!!!

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    1. Thank you Rika (I don't know how I missed your comment) x

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  12. Hi Vicky, this has to be the best looking vegan & GF cake I have seen (it looks like it has he perfect texture!)

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    1. Thank you! I've actually improved the recipe since so I may be amending it soon.

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  13. Any way to get the amount of ingredients in an another form than g. and a substitute for gram flour?

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    1. I'm not sure what you mean by g.? However, you could use ground almonds (almond flour) instead of the gram flour and try that. If you want to make it without gluten free flour, try Sharon's recipe (link in the post), it looks awesome!

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    2. Do you mean grams? Mm I'll have to do some conversions or you could google conversions and see what pops up :)

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  14. OMG! That is the most amazing GF vegan cooked cake I've ever made!.......thankyou sooo much! :)

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    1. I'm glad you like it, I've improved it but haven't made it since..I will be posting an update when I make it again. Thank you so much for letting me know!

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  15. I just made this for my multi allergic son. It's delicious! Such a soft sponge. I've found egg replacer gives a crusty coating but this was perfect. I've frozen it so he can have a treat whenever he wants, although it was so simple I could easily make it again. Thank you so much!!

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    1. Hi! I'm so pleased it worked out for you and your son! It's even nicer when it comes out of the freezer, I think.

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  16. Vicky,

    Thanks so much for this recipe, it looks delicious!

    I was wondering, do you think this recipe would work with GF self raising flour instead of plain flour?

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    1. Hi

      I haven't tried it because of the gums but it looks like it might. If you do make it, the most important thing to remember is not to beat the mixture, just gently stir the wet into the dry ingredients.

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  17. I have made the cake and it looks pretty good. I used Dove Farm as suggested, but it has a slightly 'chewy' texture. It's very nice, but without the soft crumb of a 'proper'cake. I make lots of gluten free cakes professionally, but haven't made a gf cake without eggs and using oil only. Is the slight chewy/bounciness (can't think how else to describe it!)just how it is meant to be?

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    1. I haven't made it again recently but it's not supposed to be like that, it should be quite light but with a closer crumb than a cake made with eggs. This happened to me once and I worked out that it was because it was over mixed (I used a hand held mixer). The other reason could be that too much drizzle has been applied. I hope you have better success next time.

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  18. You said back in 2015 that you had made improvements. Have you posted those? I need a vegan/gf dessert in a week and would like to see those if the recipe hasn't already been updated. Please and Thank You!

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    1. I'm sorry I haven't got back to you sooner but I've been having trouble with my oven. I have recently updated the recipe but will probably be updating it again in the future, I've a couple more adjustments to try.

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  19. Hi

    Do you think you could sub melted coconut oil in instead of olive oil? Not sure as its a solid at room temp I just never heat Olive Oil up

    Thanks

    Laura

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    1. I haven't tried it so I'm not sure if it would work, you could use a different liquid oil if you wish.

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  20. I dont have gram flour, could I just use more GF flour?

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    1. The gram flour acts as a binder but I'm sure you could try it.

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  21. Do you think I could take out the gram flour and just use more plain?

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    1. Yes sure, but it may be a little bit crumbly.

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