Gluten-Free Lemon and Chocolate Cake Recipe

The ultimate answer to fulfilling your citrus and sweet tooth cravings without the added guilt. This gluten-free recipe by Liliana Battle will be a crowd pleaser at any dinner party.


200 g (7 oz) white chocolate, chopped
3 tbsp. milk
180 g (6 oz) butter, room temperature, diced
140 g (4 oz) caster sugar
rind and juice of 2 lemons, finely grated
4 eggs, separated
200 g (7 oz) almond meal
icing sugar, for dusting


Preheat your oven to 180°C (350°F). Line a 20 cm (7 ¾in) round cake tin with baking paper.

Place the white chocolate and milk into a heatproof bowl over a saucepan of simmering water (don’t let the water touch the bowl) until chocolate is melted. Alternatively microwave in short bursts, stirring every 20 seconds, until melted. Set aside.

Beat the butter and half the sugar (70 g (2 ½ oz)) with an electric mixer until pale and creamy. Add the rind and juice and mix to combine. Add the egg yolks, one at a time, beating between additions to incorporate. Add the almond meal and melted chocolate and fold through.

In a separate bowl, whisk the egg whites with an electric mixer until soft peaks form.

Gradually add the remaining 70 g (2 ½ oz) of sugar and beat until thick and glossy. Fold into the cake batter. Pour the mixture into the prepared tin and bake for 45–50 minutes, or until cake is cooked when tested with a skewer. This is a moist cake so the skewer should still have some sticky cake crumb attached. Allow to cool in the tin then invert onto a plate. The cake will deflate a little as it cools. Dust with icing sugar and serve.

The Sweet Life: Home-baking and sweet treats by Liliana Battle  is now available for purchase.

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