By moonandspoonandyum.com
Gluten Free Lemon Drizzle Cake
Instructions
Prep:10minCook:1h
Easy gluten free lemon drizzle cake recipe made with chickpea flour, tapioca starch and drizzled with a delicious icing for one amazing sweet treat that rivals Starbucks lemon loaf. Naturally vegan, dairy-free and egg-free, too!
Updated at: Thu, 23 Oct 2025 08:28:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
33
High
Nutrition per serving
Calories275.4 kcal (14%)
Total Fat9.6 g (14%)
Carbs46.4 g (18%)
Sugars29 g (32%)
Protein2.5 g (5%)
Sodium168.9 mg (8%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cupchickpea flour
aka garbanzo bean flour
1 cuptapioca starch
aka tapioca flour
¾ cupgranulated sugar
I like to use golden coconut sugar
½ teaspoonbaking soda
½ teaspoonsalt
¾ cupmilk
I like to use oat milk
½ cupbutter
melted, or oil of choice, plant-based or conventional
¼ cuplemon juice
fresh or bottled
1 tablespoonfresh lemon zest
optional
1 teaspoonvanilla extract
1 cuppowdered sugar
2 tablespoonslemon juice
fresh or bottled
candied lemon slices
for topping, completely optional
Instructions
View on moonandspoonandyum.com
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Notes
2 liked
1 disliked
Moist
Bland
Dry
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