Lemon or Lime Cake: Vegan, No Sugar, can be No Wheat

This is really simple and delicious! It’s a light citrus-y sponge cake, good with or without the glaze.

I am currently using a flour blend to replace wheat flour, and it worked very well in this recipe. The blend is 3 cups brown rice flour, 1/2 cup potato starch, 1 cup tapioca flour and 1 tsp xanthan gum.

For the cake:
Heat the oven to 350.
Mix:
1 1/2 cups flour (either wheat or the non-wheat blend above)
1 tsp xanthan gum
1 tsp baking soda (not baking powder!)
in a bowl.

Mix:
3 Tablespoons lemon or lime juice, whichever you have
2 Tablespoons lemon or lime peel (if you have it)
1/2 cup maple syrup (and 1/4 cup honey if you want)
5 Tablespoons canola oil
1 tsp apple cider vinegar
1 tsp vanilla
scant 1/4 cup water
together well, and then add the dry ingredients and mix well.

Pour into a greased 9×9 inch pan (or you can make cupcakes)

Bake until golden brown on top.

Cool completely, even in the fridge, and then pour this icing over the top, if you want:

equal amounts lime or lemon juice, maple syrup or honey, and arrowroot powder, whisked