![Lemon Cake [Vegan, Gluten-Free]](https://ogp-ai.mystagingwebsite.com/wp-content/uploads/2015/07/lemoncake.jpg)
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Lemon Cake [Vegan, Gluten-Free]
This lemony gluten-free cake is easy to make and super fresh. Nuts and coconut flour replace the traditional wheat flour and the cake is sweetened with xylitol, a healthy alternative to cane sugar when used sparingly. But if you’re not a fan, you can definitely replace it with your favorite... Read More
Ingredients You Need for Super Easy Lemon Cake [Vegan, Gluten-Free]
How to Prepare Super Easy Lemon Cake [Vegan, Gluten-Free]
- Preheat your oven to 350°F.
- Blend all ingredients in a high speed blender until well combined. Then, pour the mixture into a small tin.
- Bake for about 15 to 20 minutes until a fork comes out clean.
- Put aside to set and cool. Serve with yogurt and fruits.
Nutritional Information
Total Calories: 625 | Total Carbs: 60 g | Total Fat: 36 g | Total Protein: 22 g | Total Sodium: 880 mg | Total Sugar: 7 g Per Serving: Calories: 313 | Carbs: 30 g | Fat: 18 g | Protein: 11 g | Sodium: 440 mg | Sugar: 4 g
![Vegan Cioppino (Italian-Style 'Fish' Stew) [Gluten-Free]](https://ogp-ai.mystagingwebsite.com/wp-content/uploads/2015/10/chioppino_1.jpg)
The recipe says to blend in blender and pour into pan, but the batter is super thick like cookie dough. The instructions seem to be missing a liquid. So I tried blending in 1 1/2 cups almond milk. The batter was still thick, but pourable. However after an hour of cooking, the cake is still doughy. My question – is there an ingredient missing in this recipe? How which liquid and how much should I add? Thanks, the recipe looks so promising.