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Lemon Coconut Cake

Melissa Sampedro

Seattle

Instagram: @world_kitchen_adventures | melissasampedro.com

 

INGREDIENTS

1 cup all-purpose flour

1⁄2 cup almond flour

1 pinch of salt

1 tsp baking soda

1⁄4 tsp cream of tartar

1⁄2 cup cane sugar

1 tsp apple cider vinegar

1⁄4 cup coconut oil, melted

1⁄2 cup plant-based milk (I used almond milk)
 

1⁄4 cup lemon juice
 

3⁄4 tsp almond extract

2 tbsp lemon zest (approx. 2 big lemons)
 

1⁄2 cup shredded coconut
 

METHOD

• In a bowl, add all dry ingredients but the shredded coconut and lemon zest. Preheat oven to 350°F.


• Mix the milk and lemon juice and let rest while you put together the rest of the wet ingredients, in a separate bowl.
 

• Now, add wet ingredients to dry and mix on medium low for a couple of minutes until thoroughly mixed.
 

• Add coconut and lemon zest and mix gently by hand for a few seconds until well incorporated. Pour the batter in a buttered and lined mold and bake for 55 minutes.
 

• Let rest for 10 minutes and then transfer to a cooling rack. Decorate with toasted coconut, some lemon zest and drizzle some maple syrup.


• Now it is ready to share and chat with a cup of tea... Bon appétit!

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