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Coconut ginger and lemon cake

ingredients

servings

8

Wholewheat flour

150 oz

Durum wheat flour

45 oz

Cornflour

35 oz

Desiccated coconut

50 oz

Soy yogurt

125 oz

Sunflower oil

50 oz

Brown cane sugar

40 oz

Agave syrup

40 oz

Grated lemon peel

1 spoon

Ginger

8 oz

Water

200 fl oz

Baking powder for desserts

8 oz

Desserts from Italy

Coconut ginger and lemon cake

Coconut ginger and lemon cake

vegan with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut ginger and lemon cake

A fragrant cake even before being put in the oven can only promise well!

Coconut ginger and lemon cake step 1

step 1

Add whole wheat flour, wheat flour, cornstarch, coconut rapè and sugar and mixed.

Coconut ginger and lemon cake step 2

step 2

Add the yogurt, the oil and the agave syrup.

Coconut ginger and lemon cake step 3

step 3

Add the water slowly (until the consistency will seem ok) then peel a lemon and grated ginger and finally the yeast.

Coconut ginger and lemon cake step 4

step 4

Pour into a pan lined with parchment paper and garnish as desired with another coconut.

Coconut ginger and lemon cake step 5

step 5

Bake at 180 degrees for 30/40 minutes.

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