light and lemony

Lately I've been getting some requests for gluten free baked goods. I'm all for experimenting in the kitchen and doing the ol' switcharoo with certain ingredients to up the health factor and this is exactly what I did. Not only is this Gluten Free but it's butter free and made with coconut oil and yogurt. This lemon maple cake is truly delicious and just gets better over time. 

Gluten Free Lemon Maple Cake

1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup of low fat vanilla yogurt (I use stonyfield)

1 cup of sugar

3 extra large eggs

2 teaspoons of grated lemon zest

1 teaspoon of vanilla extract

1/2 cup of coconut oil

Glaze

1/3 fo lemon juice 

3 tablespoons of real maple syrup

3 tablespoons of sugar

Preheat oven to 350F.  Sift together dry ingredients with whisk and set aside. In another bowl whisk together remaining wet ingredients (apart from the coconut oil) until smooth. Incorporate wet and dry ingredients with a spatula and once evenly brought together, add coconut oil and continue to bring together until smooth. 

Pour into your desired loaf tin and bake for approximately 50 minutes until centre comes out clean. Allow to sit for around 15 minutes and while slightly cooling place glaze ingredients over heat in saucepan and heat until sugar has dissolved and glaze is smooth. Slowly pour hot glaze over warm cake and allow syrup to be absorbed into loaf. 

Perfect for an afternoon pick me up with your piping hot caffeine of choice :)

This entry is dedicated to my friend, my 'nooch'. You know who you are. Thank you for my kick in the butt. Thank you for always being a solid constant. Thank you for being brave enough to tell me how it is. I love you. I'm back.