Cakes

Gluten-Free Vegan Lemon Drizzle Cake

31
8
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) milk, any kind
Juice of 1 lemon
Zest of 1 lemon
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
For the drizzle:
Juice of 1/2 lemon
4 tablespoons maple syrup
http://www.rhiansrecipes.com/2017/08/18/gluten-free-vegan-lemon-drizzle-cake/
See the full directions on my site
Nutritions

Calories
18988

Sodium
4887mg
203% DV

Fat
256g
394% DV

Protein
535g
1071% DV

Carbs
3530g
1200% DV

Fiber
295g
1181% DV
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Brunch Enchiladas Recipe

12213

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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