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Food Monster - Recipes

Super Easy Lemon Cake [Vegan, Gluten-Free]

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This lemony gluten-free cake is easy to make and super fresh. Nuts and coconut flour replace the traditional wheat flour and the cake is sweetened with xylitol, a healthy alternative to cane sugar when used sparingly. But if you’re not a fan, you can definitely replace it with your favorite sweetener without any issue. It literally takes 5 minutes to whip out and just 15 minutes to bake. Eat it warm or cold, it's delicious.

Lemon Cake [Vegan, Gluten-Free]

Calories

313

Serves

2-4

Cook Time

20

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • Egg replacer for one egg
  • About 2 tablespoons of your favorite sweetener
  • Juice of 1 big lemon
  • 1 pinch cinnamon
  • 1 pinch sea salt

For the Toppings:

Preparation

  1. Preheat your oven to 350°F.
  2. Blend all ingredients in a high speed blender until well combined. Then, pour the mixture into a small tin.
  3. Bake for about 15 to 20 minutes until a fork comes out clean.
  4. Put aside to set and cool. Serve with yogurt and fruits.

Nutrional Information

Total Calories: 625 | Total Carbs: 60 g | Total Fat: 36 g | Total Protein: 22 g | Total Sodium: 880 mg | Total Sugar: 7 g

Per Serving: Calories: 313 | Carbs: 30 g | Fat: 18 g | Protein: 11 g | Sodium: 440 mg | Sugar: 4 g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Guilt-free, dairy-free desserts for any occasion. Pauline Hanuise is a certified Holistic Recovery & Health Coach who helps women making peace with food. She is the creator of Pauline Hanuise and the Facebook group "Stop Binge Eating Support & Coaching" where she gives tips and advices about health and our relationship with food. Download her FREE recipe eBook here.


 

 

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0 comments on “Super Easy Lemon Cake [Vegan, Gluten-Free]”

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Amber
1 Months Ago

The recipe says to blend in blender and pour into pan, but the batter is super thick like cookie dough. The instructions seem to be missing a liquid. So I tried blending in 1 1/2 cups almond milk. The batter was still thick, but pourable. However after an hour of cooking, the cake is still doughy. My question - is there an ingredient missing in this recipe? How which liquid and how much should I add? Thanks, the recipe looks so promising.


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