I’m so excited about this gluten free vegan pound cake! It looks beautiful and is suitable for those who eat gluten free and/or vegan.
As I’ve mentioned in my previous post I got a package with gluten free products from Peak’s Free From. They also have a gluten free vegan lemon cake mix. I’ve been wanting to make a gluten free vegan lemon cake for a long time so I was very happy with this cake mix.
The original recipe asked for 4 eggs but I replaced them by 1 mashed banana and two tablespoons of soy yogurt to make this lemon cake not only gluten free but vegan too.
Besides the banana and soy yogurt I also added 225 grams of margarine. All you have to do is mix all the ingredients together and bake the lemon cake for 60 minutes at 180°C (350°F).
I’ve made the frosting by mixing 150 grams of powdered sugar with 2 tablespoons of lemon juice and 2 tablespoons of water. Let the cake cool down before you spread the frosting out over the cake.
I’ve decorated the cake with blueberries, raspberries, red berries and pumpkin seeds.
Check this post for all my gluten free recipes with Peak’s Free From products.
Looking for more gluten free or vegan cake recipes? Check this page.
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