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Ingredients
US|METRIC
2 SERVINGS
- 1 1/3 cups sorghum flour (whole fine, OR fine brown rice flour, both work in this recipe)
- 2/3 cup cane sugar (unbleached, coconut sugar can also be used)
- 1/4 cup flaxseed (ground golden, this acts as an egg replacer, don’t skip this ingredient!)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups rice milk
- 1/4 cup oil (I use light-tasting olive oil)
- 1 Tbsp. fresh lemon juice
- 2 tsp. vanilla
- 2 fresh lemons
- buttercream frosting (Lemon, recipe farther down in the blog post)
- 1/2 cup soy (dairy free, free butter, completely softened, Country Crock Plant Butter or Earth Balance Soy Free work great)
- 3 cups powdered sugar
- 1 Tbsp. rice milk (or other dairy free milk)
- 1 Tbsp. fresh lemon juice
- 2 tsp. vanilla extract
- 1 fresh lemon
- 1 dash salt
- yellow food color (Natural, powder optional)
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