Protein Rich Lemon Cake

Ingredients:

  • 1/3 cup coconut oil

  • ¼ cup plant milk (I used soy)

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • ¾ cup caster sugar

  • 1.5 cups almond meal

  • ¼ teaspoon salt

  • 1 Teaspoon baking powder

  • ¾ cup desiccated coconut

  • 1.5 teaspoons finely grated lemon rind (zest) – 1 large lemon

Method:

1. Preheat oven to 180°C/350°F. Grease a cake pan (approx. 8” round cake pan or

bread pan) with butter then line with paper.

2. Melt coconut oil – place in microwave for 20 seconds to melt.

3. Mix wet ingredients – Add egg, soy milk, vanilla and sugar and whisk until combined.

4. To the wet mix, add almond meal, salt, baking powder, coconut and lemon zest. Stir

well until combined.

5. Pour mixture into pan and bake for approx 50 minutes. Once cooked (knife inserted

into centre, comes out clean), remove from oven and sit on cooling rack for 20 mins before

removing from pan.

6. Allow cake to cook for another 45 mins before cutting slices to serve.

DessertJommel Monjardin