Gluten-Free Lemon Cake with Lemon Frosting: A Zesty Delight
The Rise of Gluten-Free and Plant-Based Desserts
In recent years, there's been a significant shift towards healthier eating habits, with many individuals opting for gluten-free and plant-based diets. The reasons vary, from medical conditions like celiac disease to personal choices for better health. But does this mean giving up on delicious desserts? Absolutely not! Enter the Gluten-Free Lemon Cake with Lemon Frosting, a dessert that aligns perfectly with the Whole Health Flexi-Plan Diet.
1. The Gluten-Free Advantage
Gluten-Free Lemon Cake is not just a trend; it's a healthier choice for many. Gluten, a protein found in wheat, barley, and rye, can cause digestive issues for those with celiac disease or gluten sensitivity. By choosing a gluten-free dessert, you're ensuring a treat that's gentle on the digestive system. [1]
2. The Zesty Boost of Lemons
Lemons, the star ingredient, are not just flavor enhancers. They are packed with vitamin C, which boosts the immune system, and antioxidants that combat free radicals in the body. Additionally, lemons have been linked to weight loss and improved skin quality. [2]
3. The Natural Sweetness
Opting for natural sweeteners like coconut sugar not only reduces calorie intake but also provides essential nutrients. Coconut sugar retains traces of minerals like iron, zinc, calcium, and potassium, unlike refined sugars. [3]
4. The Power of Plant-Based Ingredients
The Whole Health Flexi-Plan Desserts emphasize plant-based nutrition. Ingredients like almond milk offer a dairy-free alternative rich in vitamins and minerals without the added cholesterol.
5. Mindful Indulgence with the Whole Health Flexi-Plan Diet
The Whole Health Flexi-Plan Diet is all about balance. It's not about depriving oneself but making informed choices. A slice of Gluten-Free Lemon Cake with Lemon Frosting fits right in, offering both taste and nutrition.
6. The Social and Mental Boost
Sharing a slice of cake is more than just about eating; it's a social activity. The act of sharing and enjoying food can boost mental well-being, reduce feelings of isolation, and increase feelings of happiness.
7. Suitable for Various Diet Plans
This cake isn't just for those on the Whole Health Flexi-Plan. It's also perfect for those on gluten-free diets, plant-based diets, and even those simply looking for a healthier dessert option.
Conclusion: A Dessert That's More Than Just Sweet
The Gluten-Free Lemon Cake with Lemon Frosting is more than just a dessert; it's a testament to the fact that healthy and delicious can coexist. Whether you're on the Whole Health Flexi-Plan Diet or just looking for a healthier dessert option, this cake promises a guilt-free indulgence.
Experience the tangy delight of a gluten-free lemon cake that aligns with the Whole Health Flexi-Plan. This cake is not only delicious but also packed with the goodness of lemon, making it a treat for both the palate and the body.
- 2 cup gluten-free all-purpose flour
- 2 1/2 tsp gluten-free baking powder
- 1/4 tsp salt
- 4 large eggs (at room temperature)
- 1 1/2 cup coconut sugar (a healthier alternative)
- 1/2 cup unsalted butter (cut into cubes)
- 1 cup almond milk or another dairy-free alternative
- 3 tsp vanilla extract
- 3 tsp coconut oil
- 3 tbsp lemon zest
- 1/3 cup lemon juice
- 1/4 tsp natural lemon extract (optional)
- 6 1/2 tbsp gluten-free all-purpose flour
- 1 1/3 cup almond milk or another dairy-free alternative
- 1 1/3 cup coconut sugar
- 1 1/3 cup unsalted butter (softened)
- 3 tsp lemon zest
- 4 tbsp fresh lemon juice
Preparation: Preheat oven to 180°C/350°F. Grease 3 x 20cm / 8” cake pans with coconut oil, then line with parchment paper.
Combine Dry Ingredients: Whisk gluten-free flour, baking powder, and salt in a large bowl. Set aside.
Beat Eggs Until Aerated: Beat eggs for 30 seconds. Gradually add coconut sugar and continue beating for 7 minutes or until the mixture triples in volume.
Finish Cake Batter: While the egg is beating, melt butter with almond milk. Add vanilla, lemon juice, zest, and coconut oil. Mix a portion of the egg batter into the milk mixture until smooth, then combine with the remaining egg batter.
Bake: Pour batter into pans and bake for 30 minutes or until a toothpick inserted comes out clean.
Cool & Frost: Allow cakes to cool for 20 minutes, then turn out onto cooling racks. Once cooled, frost with the provided Lemon Frosting.
Thickening Roux: Cook gluten-free flour and coconut sugar over medium heat. Gradually whisk in almond milk until the mixture thickens.
Cool: Transfer the mixture to a bowl, cover, and let it cool.
Frosting: Beat butter until pale and fluffy. Gradually add the roux, lemon zest, and juice, whipping until creamy.
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Sodium 85mg4%
- Potassium 150mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 5g10%
- Vitamin A 400 IU
- Calcium 80 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For an added health boost, sprinkle chia seeds or flaxseeds on top of the frosting.
- Use organic lemons for a more robust flavor.
- If you're not dairy-free, you can use regular milk in place of almond milk.