Ingredients
For the Cake:
1 ½ cups (220g) gluten-free all-purpose flour
½ cup (45g) almond flour
3 teaspoons baking powder
½ teaspoon salt
⅔ cup (133g) cane sugar
2 large eggs
¾ cup (180ml) oat milk
⅔ cup (160ml) avocado oil
⅓ cup (80ml) lemon juice
Zest from 2 lemons (about 2 teaspoons)
For the Glazing:
1 cup (130g) powdered sugar
2 tablespoons and 1-2 teaspoons lemon juice
Optional Toppings:
Crushed pistachio
Lemon slices
Instructions
Preparation:
Preheat your oven to 355°F (180°C) and line a 9 x 5 inch loaf pan with parchment paper.
Making the Batter:
In a large bowl or stand mixer, combine the gluten-free all-purpose flour, almond flour, baking powder, salt, and cane sugar. Whisk the dry ingredients together until well incorporated.
Add the eggs, oat milk, avocado oil, lemon juice, and lemon zest to the dry mixture. Mix thoroughly until a smooth batter forms, ensuring all ingredients are evenly combined.
Baking:
Continued on next page (page 2)
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