In December 2011 I found this post on the Glutenfree Goddess blog by Karina Allrich for Gluten Free Chocolate Gingerbread Cake. I made it twice over the holidays as it is delicious! About a week ago my wife mentioned that she would really like a moist Lemon Cake. So I wondered if I could turn the Chocolate Gingerbread Cake into a delicious Lemon Cake, and well this is it. I used most of Karina’s Recipe with some edits.
The easiest way I can think to document this cake is to display her recipe with my edits…
1 cup brown rice flour or sorghum flour
3/4 cup almond meal
1/2 cup cornstarch or potato starch- not potato flour
1 cup light brown sugar 1 cup organic cane sugar 1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons ground ginger 1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1/2 teaspoon nutmeg or cardamon
2 large organic free-range eggs, beaten
1/2 cup unsulphured molasses
1/4 cup organic coconut oil-I actually used almost 1/3 cup Oil
4 tablespoons non-dairy milk 2 tablespoons of milk, non dairy
2 teaspoons bourbon vanilla extract
3/4 cup of fresh squeezed lemon juice-about 4 lemons
2 teaspoons lemon zest
3 tablespoons of honey
Combined all ingredients in a large bowl mixed with an electric mixer and placed in a ceramic baking pan lined with parchment paper and placed it in a pre-heated oven at 350 for about 60min per the recipe for the chocolate cake. At about 30 minutes I noticed the top getting quite brown, so I lowered the temp to 325 and allowed it to finish the 60 min and checked it with a toothpick to confirm it was done. I think next time I’ll use 325 for the 60 minutes.
And if you’re Gluten Free and not following Karina’s blog the Glutenfree Goddess, you are missing out! She’s a pioneer, inspiration and friend.