LEMON CAKE - VEGAN AND GLUTEN FREE
By onegreenplanet.org - Pauline Hanuise
SERVES 2-4
INGREDIENTS
60g/1/2 cup coconut flour
60g/1/2 cup almond meal
Egg replacer for one egg
About 2 tablespoons of your favourite
sweetener
Juice of 1 big lemon
1 pinch cinnamon
1 pinch sea salt
Toppings:
Fresh, homemade vegan yogurt (or your
favorite option)
Blueberries
Instructions
Preheat your oven to 350F/175C. Blend all ingredients into your high speed
blender till well combined and pour the mixture into a small tin. Bake for about 15 to 20 min until a fork
comes out clean and warm. Set aside to
set and cool. Serve with yogurt and
fruits.
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