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13Ingredients
55Minutes
1440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups gluten free flour (gfJules, or another good quality gf flour blend)
- 1 tsp. xanthan gum (omit if using gfJules or another blend that has xanthan or guar)
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 2 cups sugar
- 1 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1 1/4 cups coconut milk (I used Trader Joe's light coconut milk that comes in a can)
- 10 Tbsp. coconut oil
- 1 1/2 cups powdered sugar
- 5 Tbsp. lemon juice
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Directions
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NutritionView More
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1440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1440Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat48g240% |
Trans Fat |
Cholesterol210mg70% |
Sodium680mg28% |
Potassium560mg16% |
Protein14g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate222g74% |
Dietary Fiber7g28% |
Sugars149g |
Vitamin A6% |
Vitamin C30% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Dee 5 years ago
Followed the recipe but used vegan butter and added blueberries. Hoping to be a hit. It looked and smelled beautiful. My friend loved it.
Anne K. 6 years ago
This recipe was exactly what I was looking for! I have a similar recipe that uses coconut milk and oil (for madeleines) that I love, and so when I went searching for a gluten/dairy/egg free recipe I was disappointed to just see a whole bunch of crazy recipes with all sorts of substitutions. So I found this one, and used “EnerG Egg Replacer”in this recipe instead of the eggs. And it worked (also side note I was using a cake pan with 6 decorative mini bundts)!! The cake is delicious, lemony and a litttle coconutty but mostly moist, springy, and not too dense. I would definitely recommend this recipe!!!