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.
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.
1/2 cup almond milk.
1/2 cup coconut oil.
1 1/2 cups self-raising flour.
1 cup almond meal.
2/3 cup water.
1/2 cup raw sugar.
Rind of 1 lemon.
- Preheat oven to 170 degrees Celsius. Line a loaf pan with baking paper.
- Combine all dry ingredients in a medium bowl.
- Melt coconut oil and allow to cool to room temperature.
- In a large bowl combine lemon juice, orange rind, eggs and almond milk, whisk.
- Add the dry ingredients into the egg mixture 1/3 at a time.
- Whisk in coconut oil.
- Pour (yes it is supposed to be runny) mix into loaf pan and bake for 40 minutes.
- 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.
- 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.