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Gluten free lemon drizzle cake

Gluten free lemon drizzle cake

Gluten free cake? Absolutely! 

Before you cringe at the idea of potato in a cake, give this a go. It honestly is a ‘secret’ (and healthy) ingredient which works as a gluten substitute!


200g butter

200g caster sugar (or substitute all-natural xylitol to make it sugar-free)

4 eggs

175g ground almonds, polenta or gluten-free flour

250g cold mashed potato

Zest of 3 lemons

2 tsp gluten-free baking powder (Tesco and Supercook both do one)


4 tbsp granulated sugar

Juice of 1 lemon


Oven temperature: 180/160 fan/Gas 4

  1. Grease and line a 20cm round cake tin.
  2. Cream together the butter and sugar to create a light, fluffy mixture.
  3. Gradually add one egg, beating after adding.
  4. Gently stir in the almonds, potato, lemon zest and baking powder.
  5. Pour into the tin, running the spoon over the top to level it.
  6. Bake for 50-60 minutes until golden brown.
  7. Allow to cool for 10 minutes then turn out onto a wire rack.
  8. Mix the lemon juice and sugar together and use a spoon to drizzle the liquid over the top of the cake. It doesn’t matter if it drips down the sides.
  9. When completely cool, slice, share... and enjoy!


the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.