This cake works best in phase 3 where we can have cashew milk to help make this moist. Use fresh lemons for best results. Cake will stay fresh for about 2 days.
Makes 10 standard serving of grain and each is a partial healthy fat
Grease a 9" square pan with grapeseed oil, then cut a piece of parchment paper to fit the bottom. Brush a tiny bit of oil over the paper.
Preheat oven to 400 degrees
3/4 cup sprouted wheat flour
1/4 cup tapioca flour
1/3 cup sorghum flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup grapeseed oil
2/3 cup cashew milk
1 1/4 cups xylitol
zest of 1 lemon
1 peeled lemon, seeds removed
1 egg, slightly beaten
Juice of 1 lemon
Zest of 1 lemon
1/4 cup water
Place the cashew milk, peeled lemon, zest from 1 lemon and the xylitol into a blender container and blend for 30 seconds. Pour into a large bowl (I use a stand mixer). Add the egg and oil, whisk to combine. Add the baking powder, soda and salt. Whisk again.
Add the flours and beat with hand mixer or stand mixer for 2 minutes until smooth.
Pour into pan and place into hot oven. Close door and IMMEDIATELY reduce heat to 350.
Bake for 25-30 minutes, until toothpick comes out clean.
While the cake bakes, put glaze ingredients into small sauce pan and place on medium heat. Cook just until xylitol is dissolved.
Immediately after cake comes from the oven, poke the top with a fork. Pour warm glaze over and let it soak in. Let cake cool before cutting.
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