This recipe is a healthy homage to the lemon cake that Auntie Kate would bake for us on birthdays and special occasions, which we literally used to devour in one afternoon. It was so soft, tangy and beautiful melting away in our mouths.
So this isn’t exactly like that lemon cake, for starters I’ve swapped up the brown sugar for maple syrup (when in Canada…) and played around with the flours for some gluten free fun. I’ve never baked without eggs before, so I was very excited to see how it turned out and it was pretty darn good, even though I do say so myself!
While I won’t be making this anytime soon (because of this challenge I’ve taken up), I couldn’t leave you without some inspiration for a spot of baking at for the long weekend or a treat to take to a prospective cottage.
(Makes One Loaf)
1tbsp chia seeds
8tbsp of warm water
250ml dairy free milk
1tbsp apple cider vinegar
90ml of coconut oil
Zest and juice of one lemon, divided equally in two
1/2 cup of maple syrup plus 4tbsp of maple syrup
1 cup gluten-free oat flour
3/4 cup of buckwheat flour
2 tsp baking powder
5 rounds of Himalayan pink salt (if you are using a grinder, otherwise quarter of a tsp)
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Poppy seeds
Preheat oven to 350F and grease a small loaf tin with some coconut oil.
In a small bowl, mix the chia seeds and warm water together. Set aside and allow to become thick and of a gel like consistency.
In a mixing bowl beat the milk, vinegar, oil, half of the lemon juice and zest, 1/2 cup of maple syrup and chia seed mixture together.
In another mixing bowl stir all the dry ingredients together.
Fold half the dry ingredients into the wet mixture and combine, then fold in the remaining dry ingredients and combine well.
Pour batter into loaf tin (you can sprinkle some oats and poppy seeds on top if you like) and bake for about an hour in the oven. Check to see if it’s done after 50 minutes by inserting a toothpick into the loaf, if it comes out clean remove the loaf and allow to cool slightly in the tin and then transfer to a cooling rack.
Mix the remaining lemon juice and zest with 4 tablespoons of maple syrup and pour over the loaf. Cut into squares and it’s ready to serve.