- 3 tbs minced flax seeds (I use Linwoods)
- 10 tbs water
- 200 gr brown rice flour
- 80 gr potato (or other gluten free) starch
- 120 gr brown sugar
- 2 tsp cream of tartar
- 1 tsb baking soda
- 40 gr sunflower seed oil
- 250 gr gluten free veg milk
- vanilla extract
- peel of an organic lemon (minced)
Here comes the recipe for the lemon cake I used as a base of the strawberry dessert in my previous post.
Not being into overly sweet things, I absolutely LOVE lemons and the taste of citrus fruits in general, so I clearly love this cake, with its sweet yet fresh and summer-y taste … ahhh summer … le sigh!
First thing first, pre-heat your oven, 180° C / 356 F.
Then we start by mixing the flax seeds and the water and as per usual we let the mix rest for 15 minutes until it looks jello-ish.
In the meanwhile peel an untreated (possibly organic) lemon, trying to avoid the white part, which tends to be bitter. And mince it in a blender into tiny pieces.
Once the flaxseeds are ready, you only have to mix all the ingredients together. I suggest you mix the dry ingredients first, and then add the wet ones. As for the vanilla extract, I’m not giving quantities, since it really depends on the type of extract you have. You can skip it of course, but I think it matches amazingly the lemon-y taste.
At this point pour the dough into your non-sticking baking pan of choice (I use baking paper to be even more sure it doesn’t stick) and in the oven it goes. Each oven has its timing, with mine the cake was ready in 40 minutes.
Once out of the oven, it’s really important that you let the cake cool down so that when you will slice it, it won’t break. Something that never happens to me when I’m especially eager to taste a cake I’ve just baked. Nah-ah. Never.
So, that’s all, as always let me know what you think of it. And advice is always welcome too!