A Zingy Gluten-Free Sunday Cake

Sometimes a Sunday Cake fills that little niggling feeling inside of you that desires something easy, yummy and super satisfying while you’re lazing around the house, in your pj’s … avoiding housework.

I’ve found the perfect cake to fill that void and let me tell you, I just KNOW you’ll be making this for yourself, your neighbours, for special occasions and just a simple but wholesome afternoon tea with loved ones.

I introduce to you, the gluten free cake of your dreams ☁️ A Lemon & Thyme cake with healthish cream cheese icing!

I sought this recipe from the Gluten Free Shop & added my own little spin by removing, replacing and adding some ingredients. Also, this Sunday Cake doesn’t include traditional cooking sugar, which I love!

CAKE INGREDIENTS

2 cups of Almond Meal (homebrand is fine)
1/4 cup of Honey (my preferred is any Beechworth Honey with an earthy undertone)
1/2 cup of Vegetable Oil
1 tsp of Baking powder (I didn’t have GF on me but is preferred)
2 tsp of Thyme leaves, washed
1 tsp of Vanilla extract
zest of 3 lemons
5 eggs, lightly beaten

CREAM CHEESE FROSTING

500g of Cream Cheese, room temperature (homebrand again is fine)
3-4 Tbs of Honey, dependent on your sweet tooth cravings
2 tsp of Vanilla extract
Juice of 2 lemons

METHOD:

Preheat oven to 180 degrees celcius (fan forced).
Mix together all cake ingredients in a large bowl, adding your lemon zest and thyme last.
Pour mixture into a lined baking tin. I used a loaf tin this time, but a regular 20cm cake tin would do the trick as well.
Bake for 45 minutes. The top should be golden brown and firm to touch. (*hint* As this is almond meal, it will not have the regular spring of a flour cake. Be guided by smell and colour on this one)
Remove from oven and allow too cool for 15 – 20 minutes. While the cake is cooling, you can make a start on the frosting.
Whip together cream cheese frosting ingredients, either by hand or with beaters. (*hint* if you like a marshmellowly consistency, whip with electric beaters. If you’re open for a relaxed, hand whipped vibe, go with that)
Generously dollop frosting onto cooled cake and spread loosely with either a spatula or pallet knife. You don’t need to use all of this frosting on top of the cake, if your eaters prefer, provide a dollop on the side of their serving. Because who doesn’t love cream cheese frosting!
To celebrate this cake, garnish with lemon zest, thyme and/or caramelised lemon rind.
Serve up with a delicious cup of coffee & a good book ☕️📖