Gluten-free and lactose-free lemon cake

This gluten-free and lactose-free lemon cake doesn't use animal milk in the composition or in the frosting and it's delicious!

I recently posted on Instagram the lemon cake recipe in the gluten-free version but with lactose, made with regular condensed milk. It was very good but many people asked me for the lactose free version too, so I decided to test.

This time I made it in the version without animal milk with fake condensed milk that does not contain milk in the ingredients., so even those allergic to milk can make this recipe. It's easy to make and it's very tasty. And you also won't mix gluten-free flours in the composition of the cake and you don't need xanthan gum and it's still soft and consistent!

Ingredients

• 1 cup of rice flour
• 1/2 corn starch cup
• 1 Cup of sugar
• 3 eggs
• 1/4 of oil cup
• 1 cup of plant milk (I used homemade rice milk)
• 1 squeezed lemon (strained juice)
• 1 tablespoon of baking powder

Coverage (fake condensed milk)

• 2 coconut milk bottles
• 2 little bottles (same measure of milk) of water
• 1 Cup of sugar

Watch how to prepare the gluten-free and lactose-free lemon cake on video

Gluten-free and lactose-free lemon cake preparation step by step

1. starting with the dough, add dry ingredients, except the yeast, in a basin
2. Then add the liquids and lastly the yeast
3. Mix well until smooth
4. Put the mixture in a greased shape with oil and rice flour.
5. Bake in a preheated oven at 230°C for 40 minutes or until dry on toothpick test

Coverage

1. Place all ingredients in a pan and place over medium heat.
2. You can let it boil and at first you don't need to stir all the time
3. after some 15/20 minutes this mixture will reduce and start to get thicker
4. When it has reduced well and the texture looks like condensed milk, you can turn off the pan
5. Transfer the fake condensed milk to a container, cover with plastic and leave for a few 30/40 minutes in the fridge

Assembling the lemon cake

When the cake is ready and the frosting is cold, pour the fake condensed milk over the cake and finish with lemon zest. If you don't like lemon zest leave it out as this part is optional.

Curiosities about the lemon cake

The question that everybody wants to hear: the topping tastes like coconut? Sim! I particularly found it to have a lot of coconut flavor and I ended up removing the excess coating a little to be able to eat it, but there are those who say otherwise.

Curiously, my parents who didn't know what the cover was made of, did not feel any coconut taste and found everything delicious, so, it depends on the palate and perhaps on the psychology of each one.

The coverage obviously does not have a hard consistency like the original, it gets much more liquid, but it still reminds me a lot of the one made with traditional condensed milk.

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