Dairy-free Lemon “Cheesecake”

In Bake, Breakfast, Gluten-free on July 7, 2015 at 2:17 pm

Whisk in:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of tapioca starch
  • 1/4 cup of almond meal
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt

    Create a well in the middle of the flour mix and add:

  • 2 tablespoons of sunflower or safflower oil
  • 6 tablespoons of raw wild honey
  • the juice of half a lemon and the zest of a whole lemon (set half of the zest aside for later, to use as a topping)
  • 1/2 cup of water
    Combine thoroughly and carefully fold in 3 egg whites that have been beaten to a stiff peak with a teaspoon and a half of cream of tartar.

    Pour the batter in a greased and lined loaf tin. Bake in a preheated oven for 35 minutes at 180ºC.

    Cool the cake for 5 to 10 minutes then spread some non-dairy cheese alternative over it (you can make your own with cashews, or you can buy Tofutti, if you’re allowed tofu). Sprinkle some crushed roasted cashews and the lemon zest you’ve set aside on top. Divide into small serving portions and serve.


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