Dairy free Madeira Cake.

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Before my lactose intolerance showed up Madeira cake was my go to indulgence, usually with a cup of tea and great book. Or just as I ran out the door. Since giving up everything that contains dairy products my addiction has not been satisfied…until now!

I have, after more trial and error than I care to admit, perfected a dairy free Madeira Cake recipe and let me tell you my taste-buds are definitely satisfied. Bonus is its healthier than store bought and your waistline (probably) won’t hate you for it.

This recipe has been taste tested by cake-alcoholics and criticizing family members alike with big cake filled grins all around.

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Ingredients: 

Cake:

2/3 cup raw sugar (coconut sugar can be used for healthier option)

4 Tablespoons maple syrup.

2 teaspoons orange rind.

Juice of one lemon.

3  eggs.

1/2 cup almond milk.

1/2 cup coconut oil.

1 1/2 cups self-raising flour.

1 cup almond meal.

Syrup:

2/3 cup water.

1/2 cup raw sugar.

Rind of 1 lemon.

Method:

  1. Preheat oven to 170 degrees Celsius. Line a loaf pan with baking paper.
  2. Combine all dry ingredients in a medium bowl.
  3. Melt coconut oil and allow to cool to room temperature.
  4. In a large bowl combine lemon juice, orange rind, eggs and almond milk, whisk.
  5. Add the dry ingredients into the egg mixture 1/3 at a time.
  6. Whisk in coconut oil.
  7. Pour (yes it is supposed to be runny) mix into loaf pan and bake for 40 minutes.
  8. While cake is cooking, combine the water, sugar and lemon rind in a small saucepan and bring to the boil, then let it simmer for 7-10 minutes until the sugar is dissolved and it is slightly thicker consistency.
  9. After the cake is done, pour the warm syrup over the hot cake.

Can be served hot or cold with coconut cream. Or with a steaming cup of tea.

Happy baking!

 

 

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