INGREDIENTS:
Dry Ingredients:
2 cups gluten-free flour (all-purpose or a mix of almond flour and rice flour)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients:
1 cup non-dairy milk (almond, soy, or coconut milk)
1/2 cup vegetable oil (or melted coconut oil)
1/4 cup applesauce (acts as an egg substitute)
Zest of 2 lemons
Juice of 2 lemons
Icing:
1 cup powdered sugar
2-3 tablespoons lemon juice
INSTRUCTIONS:
Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper.
Mix Dry Ingredients:In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:In another bowl, combine the non-dairy milk, vegetable oil, applesauce, lemon zest, and lemon juice. Mix well.
Combine Wet and Dry Mixtures:Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Bake:Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool:Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Icing:In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or juice if needed.
Ice the Cake:Once the cake is completely cooled, drizzle the lemon icing over the top. You can also add lemon zest or slices for decoration.
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