![Lemon and Blueberry Drizzle Cake [gluten-free version, vegan, low FODMAP]](https://i0.wp.com/wrappedinnewspaper.com/wp-content/uploads/2018/03/gluten-free-lemon-blueberry-drizzle-4.jpg?fit=1500%2C1000)
Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.
I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely!
You’ve got two recipes for one here, because I’ve updated this so now you’ll find a gluten-free option below. The poppy seeds give it an additional flavour and crunch, but leave them out if you want. I’ve also made one version with a sugary drizzle and one with an icing drizzle, make your favourite version!
Here’s the version with the icing drizzle:
- 100g gluten-free oat flour
- 175g gluten-free flour
- or
- 175g spelt flour
- 100g self-raising flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 80g caster sugar or 80ml maple syrup
- Zest of two lemons
- 1 tbsp poppy seeds (optional)
- 200g blueberries
- 100ml coconut or vegetable oil
- 200ml water
- Juice of two lemons
- 80g caster sugar
- Juice of two lemons
- 1 tbsp maple syrup
- Juice of 2 lemons
- 80g icing sugar
- Pre-heat the oven to 180C.
- Line a loaf tin.
- In a large mixing bowl, add the flours, xanthan gum, baking powder, poppy seeds, lemon zest and blueberries (keep a few blueberries back to sprinkle on top).
- Add the oil, water and lemon juice and mix thoroughly.
- Pour the cake mixture into the loaf tin, and then pop the remaining blueberries on the top.
- Bake for 35-40 minutes, until a skewer comes out clean.
- Pierce the cake with a skewer then pour over the drizzle.
- Leave to cool in the cake tin.
- Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
- In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
- Keep stored in an air tight tin.
Ronnie x
Welcome to Wrapped in Newspaper - a blog based around delicious recipes and mindful living. I'm Ronnie and the recipes I create here are centred around plants, you'll also find me posting about living mindfully to help us be our best selves for our health and the planet.
