3 Delicious Gluten Free Cakes

Gluten Free Lemon Cake

It’s coming into tea and cake in the garden weather (well, soon!) and I’m often asked by clients if they can ever eat cake again – the answer is yes.  Here are a few tried and tested favourite recipes that I hope you will love.  I’d love to hear what you think about them.


Delicious gluten-free (and optional vegan) Lemon Drizzle Cake

200g coconut sugar

175g buckwheat flour or GF flour

1/2 tsp of bicarbonate of soda and baking powder

1/4 tsp salt

2 eggs

250g yoghurt (or coconut yoghurt)

120g coconut oil

75g chopped pecans

2 tsp vanilla essence

zest and juice of 1 lemon (a few drops of essential oil)

For the Drizzle – juice of half a lemon and 4 tbsp maple syrup.



Preheat oven 160. 

Cream the sugar and oil then add the eggs and yoghurt.

In another bowel mix the dry ingredients. Then stir altogether. 

Line a 20cm cake tin and pour in.  Bake for 50 mins.

Whilst cooling mix the drizzle, fork the top of the cake and pour on the drizzle.

Wait until it is cool and then enjoy!


Raw Lemon and Ginger ‘Cheesecake’ (vegan and gluten free)

30g coconut oil melted
100g almonds
Handful crystalised ginger chopped
100g dates
Blitz in the food processor and press into a small round tin and chill.

300g cashews soaked for 1 hour in boiling water and drained
2 tbsp maple syrup
50g coconut oil
150ml almond milk
2 lemons zested and juiced
5 drops lemon essential oil (optional)

Whiz it up ideally in a vitamin
Pour into the base and chill for at least 2 hours. The longer the better.


Walnut Carrot cake with ‘cream cheese’ frosting

For the cake;

128g cashew or almond nut butter

70g coconut sugar

50g melted coconut oil

60g unsweetened apple sauce

1 tsp vanilla essence

70g almond flour (or ground almonds will work well)

30g coconut flour

¾ tsp baking powder

1 tsp cinnamon powder

¼ tsp salt

2-3 medium carrots grated

½ cup roughly chopped toasted walnuts


‘Cream Cheese’ Frosting

¼ cup canned full-fat coconut milk

3 tbsp maple syrup

1 tsp lemon juice

¾ tsp apple cider vinegar

1 tsp vanilla essence

1/8 tsp salt


Before you start.

Soak the cashews for 4 hours in filtered water or for 1 hour in boiling water.

Preheat the oven to 180 Celsius.


For the cake.

In a large bowl, mix the nut butter, coconut sugar, coconut oil, apple sauce, vanilla essence until smooth.  Stir in the almond flour, coconut flour, baking powder, cinnamon and salt.  Fold in the carrots and walnuts.

Spread in a 8×8 inch prepared pan.  Bake for 22-24 minutes until lightly browned.  Cool completely before frosting.


For the frosting.

Drain and rinse the cashews.  In a high-powered blender or small food processor, bend the cashews, coconut milk, maple syrup, lemon juice, vinegar, vanilla and salt until smooth and creamy.  Adjust the sweetness as needed.


Spread it over the cake and chill for at least 1 hour.  It will keep in an airtight container for 1 week or freezes well for 6 months.


It is my passion to support people in understanding what is at the root of the health conditions that they are facing. Functional medicine hand in hand with nutritional therapy helps me unearth the reasons for ill health and the obstacles that have been preventing recovery.

I wholeheartedly believe we are a blend of our histories; our food and lifestyle choices and our genetics – in fact, we are unique walking recipes ourselves. Finding the ingredients to help you make the best version of yourself is part of my work, so you can establish a loving friendship with your body and find balance in your life.