Vegan lemon and lavender cake

 


• 1 cup + 2 tablespoons of chickpea flour,

• ½ cup of coconut sugar,

• ¼ teaspoon of baking powder,

• 1/8 teaspoon of baking soda,

• 1 pinch of salt,

• 1 tablespoon of dried lavender,

• ½ lemon zest,

• ½ tablespoon of poppy

Wet materials;

• ⅓ glass of coconut milk,

• ⅓ glass of water,

• 3 tablespoons of melted coconut oil,

• ½ teaspoon of apple cider vinegar,

• 1 teaspoon vanilla extract,

• 1 tablespoon of lemon juice

For the sauce;

• ¼ cup of coconut oil,

• ¼ cup of maple syrup,

• 1 teaspoon of dried lavender,

• Coconut powder for garnish (optional)

Start by preheating the oven to 180 degrees and then mixing the dry ingredients together in a large bowl. Then set the container aside.

In a separate bowl, combine wet ingredients, including the nutritious coconut milk, and whisk until all mixed. Then add the wet ingredients to the bowl with the dry ingredients and mix all the ingredients.

Then grease the muffin cups or your donuts cup, if you have one, and pour the mortar you have prepared. Then place the container in the oven and bake for about 15 minutes. Here, the cakes should be baked until they turn golden, be careful not to overcook them.

While the cakes are baking, prepare the maple syrup or honey to decorate the cakes. For this, combine the sauce ingredients in a small saucepan and heat over medium heat.

Let the cakes you have prepared to cool for about 5 minutes before placing them on a cooling rack. Serve garnished with sauce, coconut powder and lavender.

These cakes are delicious any time of the day; for breakfast, afternoon tea or after dinner… Make extra, because these will run out fast!


Comments

Post a Comment

Popular posts from this blog

Red Lentil Soup with Curry & Coconut

Image
1 tablespoon of olive oil 1 tablespoon of curry spice Half teaspoon cinnamon 1 onion chopped 2 carrots peeled and chopped 1-2 teaspoons fresh ginger grated 2 cloves of garlic chopped 1-2 teaspoons salt to taste 1 teaspoon sugar 1/3 cup tomato paste 7 glasses of water 1,5 liter can of coconut milk 2 cups red lentils 1 cup of cooked chickpeas can also be used 1 tablespoon of freshly squeezed lemon juice fresh coriander and lemon, if available, lime wedges for serving Add oil to a large saucepan over medium heat. Add the curry and cinnamon and and cook for about 2 minutes, stirring frequently, until the aroma of the spices is released. Add the onion and cook for 2-3 minutes, then carrots, ginger and garlic, salt, Add sugar and tomato paste and cook for another 2 minutes, stirring. Add the water, coconut milk, lentils and chickpeas and mix. Bring the mixture to a boil and then lower the heat Cook uncovered, stirring occasionally, for 25 minutes or until lentils are tender. Finally, stir in
Read more

Vegetarian Spinach

Image
1 kg of spinach 1 onion 6 tablespoons of olive oil 1 rice 5 tablespoons of tomato paste 1 teaspoon of black pepper Preparation of Spinach: Spinach stems, to be discussed. First, an eye check will be done. Yellowed, damaged leaves will be removed. Spinach root that passed the eye control, 1 cm from the roots. the top will be cut with a knife. The roots will be thrown into the trash and the leaves will be transferred into a deep basin. This process will be applied to all roots. The basin will be filled with water, spinach and water will be face to face. The basin will be mixed well by hand. After waiting for a while, the spinach that we whisked from the top will be transferred to another bowl. The muddy and cloudy basin will spill and shake. It will be returned to the beginning, and this process will be repeated at least three times. It will continue until it catches clear water in the basin. Then the spinach will be cut into cubes and kept in its container. Olive oil will be put in the
Read more

Carrot and Leek Quesadillas

Image
2 tablespoons olive oil 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 4 carrots (8 ounces), shredded (2 cups) 1/2 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon honey 1/2 teaspoon Sriracha or hot sauce 1 tablespoon fresh lime juice Four 7-inch fat-free flour tortillas 3 ounces sharp cheddar cheese, freshly grated (3/4 cup)   In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes. Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fol
Read more