• Lucy Marner

Lucy's Lemon Cake


Gluten free, dairy free and refined sugar free - a lot of people will think "how on earth does this taste good then?!"

I can assure you that it tastes incredible and has the texture of a normal wheat flour sponge cake. Which really surprised me too actually, so much so, that I had to double check the packet of flour, to make sure it was gluten free flour I had used and not wheat. I was so happy with how this turned out I just had to share it with you all!


You will need:


- 150g gluten free flour (I use Doves Farm white and brown rice flour)

- 150g dairy free butter at room temperature (melted coconut oil may also work well instead)

- 150g Maple Syrup

- 2 eggs (whisked)

- 1 grated lemon rind

- 1 juiced lemon

- 75g desiccated coconut

- 1 teaspoon baking powder


In a large bowl, whisk together the butter and maple syrup for a few minutes until combined. Add in the eggs, whisk again.

Grate in the lemon rind, whisk in.

Add in the flour, coconut, baking powder and the lemon juice, and again whisk in to combine everything.

Whisking is key to this recipe as it helps keep the mixture light and fluffy, so whisk away!


Grease a round baking tin with some dairy free butter or coconut oil, and pour in the mixture.

Bake in the oven at 180 fan oven, for 35 minutes.

Leave to cool before tipping upside down on a plate. Best served warm!!


Enjoy! Lm x


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