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Gluten-Free Vegan White Chocolate Lemon Cake

Rhian Williams
  • 55 minutes
  • Serves 8

INGREDIENTS

1 1/2

Lemon, Juice of

1

Lemon, Zest of

11 tbsp

Maple syrup

1/4 tsp

Bicarbonate of soda

30 g

Cocoa butter

150 g

Gluten-free flour blend

1 pinch

Salt

1 1/2 tsp

Vanilla

60 g

Coconut oil

150 g

Almonds, ground

100 g

Cashew nuts, raw

3 tbsp

Coconut yogurt

244 1/3 milliliters

Milk

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