Available in Polish blog checked by dietician Desserts and cakes gluten free Lactose free Low FODMAP British recipes No added sugar Vegetarian

Lemon Drizzle Cake (low FODMAP)

Lemon drizzle cake Low FODMAP and gluten free
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Lemon Drizzle Cake (low FODMAP) with added mashed potatoes is an innovatory idea for a gluten free cake to be moist and fluffy. This one tastes the best still slightly warm or reheated in the microwave.

 

Gluten Free Lemon Drizzle Cake (Low FODMAP)
Gluten Free Lemon Drizzle Cake (Low FODMAP)

 

GLUTEN FREE LEMON DRIZZLE CAKE (Low FODMAP)

Recipe was inspired and adapted from BBC Good Food website.

 

You can say that it is a quite unusual cake, because of adding the weird ingredient for a cake – mashed potatoes. For me a notorious problem with baking a gluten free cakes is that they often turn out dry. I don’t know how may times I planed some recipes for the blog, testing new recipes and the cake was so dry that it wasn’t even good enough to eat the next day.

 

This Lemon drizzle cake with potatoes is completely different! it’s very moist and with so much zesty lemon flavour.

 

Did you have a chance to try our recipe for a Low FODMAP gluten free cheesecake?

Recipe available after clicking on the picture below ↓↓↓ 

 

gluten free cheesecake slice
gluten free cheesecake slice

 

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog. 

 

INGREDIENTS FOR A GLUTEN FREE LEMON DRIZZLE CAKE (Low FODMAP):

100 g Lurpak lighter olive oil spread

 

100 g lactose free natural yogurt

 

10 tbsp sweetener, I used one with aspartame

 

4 eggs

 

175 g gluten free flour

 

250 g mashed potato

 

Zest of 3 lemons

 

2 tsp baking powder (gluten free if you are a Coeliac)

 

For a drizzle: 4 tbsp sweetener, juice of 1 lemon

 

Lemon drizzle cake gluten free
Lemon drizzle cake gluten free

INSTRUCTIONS TO MAKE A GLUTEN FREE LEMON DRIZZLE CAKE:

Preheat the oven to 180C or 160C fan.

 

Butter a 20 cm baking round cake tin and line it with a baking paper. In the end, butter on top of the paper as well to make sure that the cake won’t stick.

 

Using a hand mixer, beat the sweetener and Lurpak spread until fluffy. Then add the eggs, one by one, beating after each addition.

 

 

 

Mix in the flour, cold mashed potato (make it fluffy with a fork first), lemon zest and a baking powder.

 

Place the batter in the tin, levelling it. Bake in the oven for 40-45 minutes or until a skewer comes out clean (it depends on your oven).

 

Cool it for 10 minutes, then turn it upside down. In a bowl, mix the sweetener with the lemon juice until dissolved. Using a fork, make lots of little holes in the top of the cake. Drizzle the sweet and zesty juice over the cake. Serve!

 

Lemon drizzle cake Low FODMAP and gluten free
Lemon drizzle cake Low FODMAP and gluten free

 

To find other DESSERT RECIPES (INCLUDING GLUTEN FREE), click on the collage picture below ↓↓↓

 

Low FODMAP Desserts and cakes ideas
Low FODMAP Desserts and cakes ideas

 

For the same dessert recipes, but in POLISH, go to the Przepisy Low FODMAP blog.

 

Gluten Free Lemon Drizzle Cake (Low FODMAP)

Lemon Drizzle Cake (low FODMAP)

fitfodmapfoodieuk
Lemon Drizzle Cake (low FODMAP) with added mashed potatoes is an innovatory idea for a gluten free cake to be moist and fluffy. This one tastes the best still slightly warm or reheated in the microwave.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine British
Servings 12

Equipment

  • a mixing bowl
  • a hand mixer
  • round cake tin 20 cm
  • baking paper

Ingredients
  

  • 100 g Lurpak lighter olive oil spread
  • 100 g lactose free natural yogurt
  • 10 tbsp sweetener I used one with aspartame
  • 4 eggs
  • 175 g gluten free flour
  • 250 g mashed potato
  • Zest of 3 lemons
  • 2 tsp baking powder gluten free if you are a Coeliac
  • For drizzle: 4 tbsp sweetener
  • juice of 1 lemon

Instructions
 

  • Preheat the oven to 180C or 160C fan.
  • Butter a 20 cm baking round cake tin and line it with a baking paper. In the end, butter on top of the paper as well to make sure that the cake won't stick.
  • Using a hand mixer, beat the sweetener and Lurpak spread until fluffy. Then add the effs, one by one, beating after each addition.
  • Mix in the flour, cold mashed potato (make it fluffy with a fork first), lemon zest and a baking powder.
  • Place the batter in the tin, levelling it. Bake in the oven for 40-45 minutes or until a skewer comes out clean (it depends on your oven).
  • Cool it for 10 minutes, then turn it upside down. In a bowl, mix the sweetener with the lemon juice until dissolved. Using a fork, make lots of little holes in the top of the cake. Drizzle the sweet and zesty juice over the cake. Serve!
Keyword Low FODMAP dessert

If you wish to view this recipe in Polish, please click on this logo below:

 

PLF Przepisy low FODMAP logo
PLF Przepisy low FODMAP logo

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