Gluten-Free Lemon Drizzle Cake

Step 1

Preheat your oven to 350° Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.

Step 2

In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.

Step 3

Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.

Step 4

Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.

Step 5

Pour the batter into your baking dish and place the dish in the oven. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6

While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.

Step 7

Once the cake is done baking, remove it from the oven and let it cool for 15 minutes before drizzling the glaze on top of the cake.

Step 8

Serve the cake warm or at room temperature.