Gluten-Free Coconut and Lemon Cake

Here are the ingredients you'll need

• 180g coconut flour
• 80g unsweetened shredded coconut (optional)
• 10g baking powder
• 1 pinch of salt
• 3 XL eggs
• 80g homemade date paste
• 130ml plant-based milk
• 100g margarine
• Lemon zest
• Juice of 1 lemon

Method

1. 1Mix the dry ingredients together in a bowl.
2. 2Mix the wet ingredients together in another bowl.
3. 3Combine both mixtures and stir in the lemon juice. Pour into a baking dish that has been greased and lined with parchment paper.
4. 4Bake at 180ºC for 30min with top and bottom heat.
5. 5Remove the cake from the oven and let it cool slightly.
6. 6Spread date paste over the top.
7. 7Carefully unmold and slice.
8. 8Garnish with shredded coconut and lemon zest on top.
9. 9All done! Time to enjoy our GLUTEN-FREE COCONUT AND LEMON CAKE WITH NO ADDED SUGAR.

Notes and Swaps

1. 1You can use almond flour if you don't have coconut flour.
2. 2You can use butter instead of margarine.
3. 3You can use baking soda if you run out of baking powder.
4. 4You can use sweetener or honey if you don't have dates.
5. 5You can use chia eggs to replace the eggs.