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Lemon Coconut Cake

Melissa Sampedro

Seattle

 

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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