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Here's an easy recipe for gluten-free vegan lemon cake with poppy seeds. It comes with chocolate frosting and tons of healthy legumes and veggies hidden inside and all the oils and refined sugars left outside. You won't be able to resist the delicate lemon flavour combined with creamy-dreamy chocolate topping. Also suitable for those struggling with Candida overgrowth.

Wet::
1 can chickpeas
5.3 oz summer squash
7.05 oz oat milk
1/2 tsp Himalayan salt
3.5 tbsp date sugar
0.9 oz tahini
1.5 tbsp. chia seeds ( ground )
1 tbsp. mesquite flour
4 tsp. dried lemon zest
Dry::
1.4 oz coconut flour
0.53 oz almond flour ( fat reduced )
1.2 oz buckwheat flour ( unroasted )
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp turmeric
2 tbsp. poppy seeds
8
Nutritions

Calories
279

Sodium
49mg
2% DV

Fat
5g
8% DV

Protein
13g
26% DV

Carbs
41g
13% DV

Fiber
12g
50% DV
Desserts
118

Vegan Chocolate Frosting

Enjoy life with this creamy, thick and hearty yet totally oil-free and refined sugar free vegan chocolate frosting. This vegan frosting is super easy to make and is ready in 10 minutes.

Also suitable on Candida diet.

1.8 oz tahini
3.2 oz coconut milk
7.05 oz oat milk
1.5 tbsp. chia seeds ( ground )
0.9 oz coconut manna
2.5 oz carob
1.06 oz cocoa powder
2 tsp. cinnamon
1/4 tsp. Himalayan salt
16
Nutritions

Calories
73

Sodium
17mg
0% DV

Fat
4g
6% DV

Protein
1g
3% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

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