Desserts & Baking

Gluten-free lemon-and-almond cakes

By Abigail Donnelly
4
Easy
15 minutes
15 minutes

“These glorious little mouthfuls are gluten-free and contain no added sugar. If sugar isn’t a concern, use brown or white sugar instead of xylitol, and any nut flour will do. Top with fresh or frozen fruit or nuts. They also freeze really well.”

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Ingredients

Method
  • 240 g almond flour
  • 1 lemon, zested
  • 75 g desiccated coconut
  • 1 t baking powder 
  • 4 t xylitol
  • 2 free-range eggs, beaten
  • 1 cup almond milk
  • frozen berries or flaked almonds, for sprinkling

Method

Ingredients

1. Preheat the oven to 180°C. Gently mix all the ingredients except the berries and almonds to incorporate evenly.

2. Spoon the mixture into a greased mini muffin pan. Add the berries or sprinkle over the almonds, then bake for 15 minutes. Cool slightly and gently remove from the pan using a knife.

Find more gluten-free recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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