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Gluten-Free Vegan Coconut Cake

Rhian Williams
  • 50 minutes
  • Serves 8

INGREDIENTS

1

Lemon, Juice of

1

carton 200 ml (4/5 cup) coconut milk from

1

(14oz) tin Coconut milk, full-fat

12 tbsp

Maple syrup

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 1/2 tsp

Vanilla

60 g

Coconut oil

150 g

Almonds, ground

6 tbsp

Desiccated coconut

2 heaped teaspoons baking power ((ensure gluten-free if necessary))