The Educated Eater Canada

By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB

Super Lemon, Moist Cake!

Here is a super easy way to entertain … everyone loves Lemon! This is a moist, delicious cake that is GLUTEN FREE. I will say, that there is a bit of dairy protein added to it. If you are lactose intolerant, this might not be an issue, however, if you are allergic to casein or whey, best stay away.

Most families who are newly dealing with gluten intolerance are not ready to tackle dairy too. They need to know that there are easy products that can replace what they already know as ‘food staples’, like cake mixes. Most of my cakes are made from scratch – but that is not the reality for all people. This is a compromise food. Most yellow cakes are full of synthetics, gluten and toxic colourings; this mix would certainly be a healthier option! I like to add extra lemon juice to the mix and one can easily substitute lactose free milk or coconut milk in the batter.

For frosting? I use real lemon juice mixed with icing sugar. I grind my icing sugar in a vitamix using organic raw cane sugar – which takes only about 30 seconds! Add a splash of vanilla and orange extracts, some rind and some of this “True Lemon” and you have real zing! I add some of the real lemon to the cake mix too … In my house, we like it good and tart. In this way, we are educating people to ‘mix things up’ a little and improvise … and eventually they will be thinking “outside the box” entirely!