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)
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 ↓↓↓
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
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!
To find other DESSERT RECIPES (INCLUDING GLUTEN FREE), click on the collage picture below ↓↓↓
For the same dessert recipes, but in POLISH, go to the Przepisy Low FODMAP blog.
Lemon Drizzle Cake (low FODMAP)
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!
If you wish to view this recipe in Polish, please click on this logo below:
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