Gluten-Free Lemon Cake



If the weather allows, this cake is ideal for a picnic in the park.



200g Margarine

200g sugar*

200g ground almonds

100g polenta

1/2 tsp baking powder

3 eggs**

zest 2 lemons


* You can use coconut palm sugar as an alternative.

** To make an egg substitute, mix 1 tbsp flax + 3tbsp water or 1 tbsp soya flour + 2 tbsp water. This equals 1 egg. Alternatively, you can use a branded egg replacer off the shelf.


  1. Grease a 9″ baking tin. Preheat your oven to gas mark 4.
  2. Cream together the sugar and the margarine.
  3. Add the eggs mixing well.
  4. Add the rest of the ingredients a little a time making sure it is mixed well.
  5. Bake in the oven for 40 minutes or until golden brown and risen.
  6. Glaze with the juice of 2 lemons if desired.



2 thoughts on “Gluten-Free Lemon Cake

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