Allergen-Free Lemon Sponge Cake Recipe
If you’re looking for a delicious and light lemon sponge cake that everyone can enjoy, you’re in the right place. This allergen-free lemon sponge cake is completely gluten-free, dairy-free, and egg-free, making it perfect for those with food allergies or dietary restrictions. With its zesty lemon flavour, this cake is a guaranteed crowd-pleaser, whether you’re baking for a family gathering, a birthday, or just a sweet treat for yourself.
Why Choose an Allergen-Free Lemon Sponge Cake?
✨ Completely free from common allergens: This cake is free from gluten, dairy, eggs, nuts, and soya, making it suitable for a wide range of dietary needs.
✨ Simple and easy recipe: You don't need any complicated ingredients, just simple, allergen-free staples from I4C.
✨ Deliciously zesty and light: The fresh lemon zest gives this cake a bright, tangy flavour that’s perfectly balanced with the sweetness of the sponge.
Ingredients:
- 175g Doves Farm gluten-free self-raising flour
- 3 tsp egg replacer & 6 tbsp water, mixed
- 175g caster sugar
- 175g Vitalite dairy-free spread
- 2 lemons (zested)
- ½ tsp Toufood xanthan gum
Method:
- Preheat your oven to 180°C (fan 160°C) or gas mark 4.
- Line a 20cm round cake tin with parchment paper.
- In a small bowl, mix 3 tsp of egg replacer with 6 tbsp of water until smooth and thickened.
- In a large bowl, beat the vegan butter, caster sugar, and lemon zest until pale and fluffy.
- Mix the gluten-free self-raising flour and xanthan gum in a separate bowl.
- Gradually add the flour mixture and the egg replacer to the creamed butter.
- Gently fold until a smooth, even batter forms.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack. Optionally, finish with a zesty lemon drizzle or a dusting of icing sugar.
✨ Optional Lemon Drizzle:
If you love a little extra zing, make a simple lemon drizzle with 100g icing sugar and the juice of one lemon. Drizzle over the cooled cake.
Frequently Asked Questions
Can I make this cake nut-free?
Absolutely. This recipe is already nut-free, but always check that your vegan butter and other ingredients are free from traces of nuts.
Can I use fresh lemon juice in the cake?
The zest provides a stronger, more aromatic lemon flavour, but you can add a tablespoon of fresh lemon juice to the batter if you want a slightly tangier flavour.
How do I make this recipe refined sugar-free?
You can replace caster sugar with coconut sugar, but it will change the colour and flavour slightly.
Can I use another egg replacer?
Yes, you can use a chia seed egg (1 tbsp chia seeds + 3 tbsp water per egg) for a different texture.