Almond flour and yellow split pea flour are used to make this gluten-free bundt cake, which is moist and tasty. The tangy sweetness of the lemon icing goes well with the nutty tastes of the flours.
Ingredients: 2 cups yellow split pea flour. 1 cup almond flour. 1 cup coconut sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 3/4 cup coconut oil, melted. 4 large eggs. 1/2 cup unsweetened almond milk. 2 teaspoons vanilla extract. Zest of 2 lemons. Juice of 1 lemon.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a Bundt cake pan. Mix almond flour, coconut sugar, baking powder, salt, and yellow split pea flour in a large bowl with a whisk. Melt the coconut oil in another bowl. Add the eggs, almond milk, vanilla extract, lemon zest, and lemon juice. Beat the ingredients together until they are well mixed. Slowly add the wet ingredients to the dry ones and mix them together until the batter is smooth. As soon as the Bundt pan is ready, pour the batter into it. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Mix powdered sugar and lemon juice until smooth and easy to pour. Once the cake is completely cool, make the lemon icing. Pour the icing over the cake that has been cooled. Cut and serve.
Prep Time: 20 minutes
Cook Time: 50 minutes
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