Easy gluten free lemon drizzle cake recipe made with chickpea flour, tapioca starch and drizzled with a delicious icing for one amazing sweet treat that rivals Starbucks lemon loaf. Naturally vegan, dairy-free and egg-free, too!
Preheat the oven to 350°F. Grease or line a loaf pan (8½" x 4½") with parchment paper. Set aside.
In a large mixing bowl, combine the chickpea flour, tapioca flour, sugar, baking soda and salt. Mix well.
Add the milk, butter or oil, lemon juice, lemon zest and vanilla extract. Mix well. the batter will be loose (that's okay!).
Pour the batter into the prepared loaf pan. Bake for 1 hour or until the loaf is golden and a toothpick inserted in the center pulls out clean.
Let the loaf cool in the pan for 10 minutes before gently removing and then allow the loaf to cool on a wire rack or cutting board until completely cool (at least half an hour).
Meanwhile, in a small bowl combine the powdered sugar and lemon juice to make the icing. Mix until smooth.
When the loaf is cool, drizzle the icing evenly over the top of the cake. Optionally, top it off with some candied lemon slices or some lemon zest before slicing and serving.