This is the first time I used coconut flour to bake a dessert, so I was ready to fail. After reading about the flour, I was happy to use it, because is so healthy, but in the same time hoping to make something eatable. My cakes taste so good and I love the texture. It’s something so different from the classical bundt cake, refreshing and, of course, very healthy.
– 6 eggs
– 1/4 cup coconut oil, melted
– zest from 2 lemons
– juice from 2 lemons plus enough milk (coconut,rice or almond) to equal 1 cup
– 1/3 cup maple syrup
– 2/3 cup coconut flour
– 1 heaping teaspoon baking soda
– 2 tbsp coconut oil
– 2 tbsp maple syrup
– 2 tbsp almond milk
– zest and juice from 1 lemon
– 1/2 tsp pure vanilla extract
– 2 tbsp cacao
Preheat oven to 180 degrees Celsius. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.
While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes – 1 hour until they firm up a bit.
Keep leftovers in the refrigerator. Enjoy!