gluten free lemon cake

One of the reasons that I love my thermomix so much is the way it cuts out the need for some baking ingredients. Let’s take almond meal. You don’t need it when you have a thermomix because chuck some raw almonds in the thermomix and after about 5 or 6 seconds  you have almond meal. For this cake I also did my caster sugar from raw sugar so I really felt like I was giving my thermomix a good workout and cutting down my shopping bill at the same time.

I know I don’t do as many gluten free recipes for my readers but I think you’ll like this one. And it’s dairy free too which might also suit a few people but it does have eggs. And this cake is also a winner if you’re like me and have a Thermomix AND a Kitchen Aid as you’ll be using both of them.

Everyone loved it here and it made for a delicious afternoon tea with a good strong cup of peppermint tea. Now the texture is different to a cake with flour and there is probably an art to cutting it properly and not taking some of the top of the cake with you. But I found that after leaving the cake for half an hour and using a larger knife that I could slice a little easier.

5.0 from 3 reviews
gluten free lemon cake
 
Prep time
Cook time
Total time
 
A delicious gluten free cake that is easy to make and just delicious to eat.
Author:
Recipe type: baking
Serves: 10
What you'll need
  • 6 eggs
  • 1 cup raw caster sugar
  • 1 lemon, juiced and rind grated (if lemons are small use 2)
  • 200g raw almonds (or almond meal)
  • 1 tsp vanilla essence
Instructions
  1. If you have a thermomix then place the almonds in the bowl. Process for 5-6 seconds on speed 9. Set aside.
  2. Place raw sugar and lemon rind pieces in bowl and process on speed 9 for 10 seconds.
  3. Separate the eggs carefully and add the eggs to your bowl and process for 20 seconds on speed 4. Add in the juice, almonds and the vanilla essence/extract and process for another 10 seconds on speed 5.
  4. **Now you're going to whisk your egg whites until soft peaks form. I do this in the kitchen aid for a couple of minutes. Don't have stiff peaks, keep it nice and soft.
  5. Place the cake mixture in a large bowl and with a spatula or wooden spoon fold in the egg whites in about 3 goes (that's very technical isn't it, if you like technical then you might say additions) but basically you want to gently put the egg whites in gradually.
  6. Pour the cake mix into a lined baking tin and bake in a 160 degree oven for about 45 minutes.
  7. Peel back the paper, don't worry if it's stuck a little and leave to cool. Slice carefully and enjoy. Delicious on it's own or with some ice cream or cream.
  8. If you don't have a thermomix then make sure you have almond meal and caster sugar. Lightly whisk the egg yolks, lemon rind and sugar in a bowl until the mixture is pale and creamy. Then add in the juice, almonds and vanilla essence/extract and combine. Follow from **.

 

Comments

  1. Alison von Bibra says:

    Winner Corrie!

  2. Yum! I’m loving gluten free recipes at the moment. I have just made up a batch of raw lemon and coconut balls using almond meal (and no refined sugar). I will be posting on the blog on Wednesday. They taste amazing. I love anything with lemon in it really x

    • oh me too, huge lemon addict and these ones were huge and juicy. I feel a lemon delicious coming on soon since the weather is cold, ultimate dessert!

  3. I’m new to your blog but absolutely loving it! Thanks for the recipe! I’m always looking for new GF treats!

    Aanie x

  4. Michele T says:

    Looks yummy! Love that plate too!!

  5. Yum, looks tasty!
    We eat gluten but I find it’s always great to have a bunch of good gluten-free recipes on hand when you have visitors! :)

  6. I will definitely be making this one thanks Corrie. I had a lot of lemons piling up in the fruit bowl so I made a Greek lemon and chicken soup on Saturday. Have you tried it? A super yummy winter warmer. I’ve actually just posted the recipe on my blog, along with a Herb & Cheese Damper that I made to go with it (gluten free too). You’ll see the result of my beanie-making frenzy too, modeled on Francesca. Finished my last beanie last night (one for myself finally, just in time for the snow!) and am planning a poncho in that gorgeous Bendigo Spruce! Thanks for the inspiration hon :)

  7. Added this one to my “to-make” list. I can have gluten but this sounds too good to not try! Thanks for sharing!

  8. This looks delicious… you have given me ideas for a lemon-free and sugar-free version :)

  9. That looks lovely. I might try whizzing the sugar and almost together perhaps? My four don’t eat many nuts so I love getting some in with cakes.

    I dream of a Kitchen Aid… but it seems a bit too extravagant when I g=have a Thermomix.

  10. Corrie can’t wait to try this cake.
    Cheers,
    Trish

  11. Missy Jose says:

    Thank you so much for this recipe Corrie :)
    I made this cake yesterday without my Thermomix – as had some almond meal already, the kids even helped squeeze the lemons. This cake was so light and fluffy which really surprised me, normally when I make a GF almond based cake they come out very dense and the flavour is heavy… But this one was a winner.
    I woke up this morning and the cake was gone! My husband liked it so much he took it in to work with him :) May have to go and grab some more lemons from my friends tree!

    • oh yay happy to hear that and yes it’s a winner that’s for sure:) and my hubby always does that, nothing is sacred in this house and nothing gets saved for later:)

  12. madalyn says:

    Just made this and couldn’t wait for it to cool down. Currently eating a warm slice with organic yoghurt! YUM

  13. Great recipe, to make it even easier I whipped the eggwhites first in the Thermo using the butterfly attachment. And I added some frozen raspberries to the mixture too. Delicious.

  14. Hello, first thank you for your blog, i appreciate as a mum of 3 what you share.
    Also i would like to know where your blue and white plates come from?
    I love those plates very much, thank you!

  15. Corrie – this is divine. Thanks for sharing!

  16. THIS IS AMAZING! Thank you so much for this. I am just venturing into the world of Gluten free, not because I have to but I have decided to change my eating habits.
    I made this in my thermomix and it was so easy. I had to cover it in the last 10 mins of cooking as it was really golden brown, which was fine. Served with coconut ice cream…
    We loved it! Am definitely saving this to make again and again.

  17. Hi I made this today and was a bit disappointed, it was crumbling and fell apart :/ don’t know what I did wrong. I followed the recipe.

    • Because this cake has no flour and relies on almond flour you really do need to leave it to cool completely and then slice, also slicing with a serrated knife. Another thing to check is your egg whites and that they were really well beaten. At first I thought the recipe might have had gluten free flour in it which also requires the same treatment because it’s not like baking with real flour. If you are Ok with gluten free flour then try this one which never lets me down, http://retromummy.com/2014/08/24/lemon-blueberry-cake-gluten-free/

  18. Im cooking for a cancer patient so no sugar is allowed, what can I use instead or can it just be left out?

  19. Have you made this with Cashews instead of almonds? No almonds in the house but an abundance of cashews so hoping not to have to run to the shops!! I sort of think there’s no reason why it wouldn’t work with cashews but thought I’d check if you’d tried it?

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