When we cut gluten from our diet due to an intolerance or coeliac disease, in many respects, we almost need to relearn the art of baking. After all, you can’t simply substitute typical flours like wheat flour or rye flour one for one.
With our gluten-free lemon cake mix, it’s quick and easy to whip up one of these popular classics for large or small coffee mornings. This wonderfully light and moist cake is particularly remarkable for its fine lemon flavour and fresh, fruity lemon glaze. It’s so easy to make, you can whip up a delicious cake in just a few simple steps – it’s that easy to enjoy gluten-free!
What else you’ll need
For the dough:
For the baking tin:
For the glaze:
Make the dough
Cool and glaze
baking mixture: corn starch, sugar, corn flour, rice flour, humectant sorbitol, baking powder (acid diphosphates, raising agent sodium carbonates), thickener guar gum, natural lemon flavouring with other natural flavourings, salt.
icing mix: sugar, modified starch, acid citric acid, natural flavouring.
The prepared product contains:
|100g||Portion ( 57g )||RAA *|
|Energy (kJ)||1784 kJ||1017 kJ||12 %|
|Energy (kcal)||426 kcal||243 kcal||0 %|
|Fat||21 g||12 g||17 %|
|of which saturates||5.6 g||3.2 g||16 %|
|Carbohydrate||55 g||31 g||12 %|
|of which sugar||29 g||16 g||18 %|
|Protein||3.2 g||1.8 g||4 %|
|Salt||0.65 g||0.37 g||6 %|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk, soya and nuts.