Gluten Free Lemon Bundt Cake
Fearless Dining
Fearless Dining
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Ingredients

  • ¾ cup almond flour 2 cups gluten free flour blend (* If your gluten free flour blend doesn't contain xanthan gum, add 1 teaspoon.) 1½ teaspoons baking powder 1¼ cup sugar 1 teaspoon vanilla 1¾ cups light coconut milk 3 large eggs 1 tablespoon oil (I used coconut) 4 tablespoons lemon juice For Icing: 1 cup powdered sugar 1-2 teaspoons lemon juice (add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.) Instructions Preheat the oven to 350 degrees. Spray a bundt pan with coconut oil. In a large bowl, add dry ingredients and whisk to blend. In a small bowl, add wet ingredients and whisk to blend. Pour wet ingredients into dry ingredients and mix well. Bake for 30-40 minutes. (test if it is done by inserting a wooden toothpick into the cake. If crumbs come up on the toothpick, it isn't ready yet.) Allow cake to cool. Prepare icing and drizzle over cool cake. 3.3.3077

Instructions

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