New Recipe- Lemon Cake (Gluten Free, Dairy Free, Soy Free, Egg Free…

Happy Birthday! Gluten Free Vegan Lemon Cake Recipe [Vegan, Gluten Free, Dairy Free, Soy Free, Egg Free]

(a post just added to my Healthy Living Blog: Living Intuitively Healthy!)

Yesterday (5/7) was my 27th Birthday. I wanted to make a cake but something a little different. I ended up looking through lemon cake recipes and found they all had a trend, the problem is that they needed a LOT of altering. My father used the recipe I created to make the cake and it ended up coming out pretty awesome! 🙂

 

Lemon Cake (Vegan, Gluten Free, Dairy Free, Soy Free, Egg Free)

 Copyright© 2013 Jessica Caracciolo

  • 2 1/4 cup brown rice flour
  • 1 cup sugar
  • 1 juiced lemon (1/4 cup lemon juice)
  • 1 lemon zested
  • 1 tbsp vanilla extract
  • vegan egg replacer for 3-4 eggs
  • 2/3 cup oil
  • 1 cup rice milk
  • 2 tsp baking soda
  • 1/4 tsp cream of tarter

 

Directions:

  • Preheat oven 365 degrees
  • Put all ingredients into the bowl- making sure the vegan egg replacer is the LAST ingredient you add in (it can alter the texture). Mix
  • Spray a pan with non-stick spray. Use some brown rice flour and lightly coat the pan with the rice flour- over the non-stick spray or canola oil if you choose to use oil instead of
  • Pour batter into
  • Bake cake for about 35-45 minutes depending on your oven- until a butter knife or toothpick inserted in the middle comes out clean. (We used a bundt pan.)
  • Let sit on a cooling rack and cool completely. Then

 

Recipes are Copyright © 2013 Jessica Caracciolo. Please do not: post online, call it your own, use it commercially, replicate it, duplicate it, copy it, steal it, publish it and the like as they are all prohibited.

 

Got Questions? Email me.