February 27th, 2017
Last night I was craving something sweet. As I mentioned in the past, I have to avoid all sugars, with the exceptions of raw honey and coconut sugar.
So I came up with this recipe, which to me, was a huge success. Maybe it’s cause I was desperate to eat something sweet again, but I really do think they turned out great! They have the consistency of a carrot cake, and the lemon and coconut combo is surprisingly really good!
I also can’t have soy milk or regular milk, so I opted for almond milk.
For butter, I went with a vegan spread and to give some extra flavour, added in some coconut & almond butter.
If you don’t have these, you can still use your choice of milk and butter, but of course the taste will vary a bit.
You will need the lemon juice for the cake, as well as some zest for both topping and mixture.
Take the two butters and melt them a bit. Add the coconut sugar and mix together.
Now take all the other ingredients and add them in the same bowl: the two eggs, some lemon juice and zest, milk and sift the coconut flour + baking powder.
Mix well until you have a slightly thick paste.
Pour into your tins. I have these 3 mini cakes, which correspond to 6 regular muffin tins.
Put in the oven for 20 minutes, at 180*C.
On top, I went for some more zest and a lemon slice for decoration; I made one with some icing sugar on top for Felix. They may not look the prettiest, but they are very tasty, and most importantly, they won’t make me feel sick!
(on another note, it turns out I can now have eggs, which is why I included them in this recipe).