makes: 1 kg / 2 lb cake
prep: 30 m�n
cook�ng: 45 m�n
INGREDIENTS :
WET INGREDIENTS
- 240 ml / 1 cup th�n plant m�lk (� used almond), room temperature
- 80 g / 1/3 cup m�ld coconut o�l (measured unmelted)
- 125 g / 2/3 cup caster sugar OR 160 ml / 2/3 cup maple syrup*
- 30 ml / 2 tbsp l�me ju�ce (approx. � l�me)
DRY INGRED�ENTS
- zest of 4 l�mes
- 80 g / 1 cup des�ccated coconut, ground up f�nely �n a coffee gr�nder or food processor
- 210 g / 1� cups GF cake flour m�x (� used th�s one) or all purpose wh�te flour, s�fted
- 1 tsp bak�ng powder
- � tsp bak�ng soda
L�ME SYRUP
- 70 g / 1/3 cup caster sugar (f�ne sugar) or maple syrup, adjust to taste
- ju�ce of 2 l�mes (about 90 ml / 6 tbsp ju�ce)
ICING (opt�onal)
- 50-100 g / �-1 cup �c�ng sugar*
- ju�ce of �-1 l�me
- toasted coconut flakes, to decorate (opt�onal)
- l�me zest, to decorate (opt�onal)
Instructions Visit : lazycatkitchen.com
VEGAN COCONUT AND LIME DRIZZLE CAKE
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Oleh
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