Lemon and Almond Bundt Cake

• YIELD: 1 cake (12 Servings)
• PREP: 10 mins
• COOK: 45-50 mins
• READY IN: 55 mins

Ingredients

• 2 Cups Plain Flour
• 1 Cup Almond Milk
• 1 1/2 Tsp Baking Powder
• Scant 1/2 Tsp Salt
• 3/4 Cup Oil of choice (coconut oil recommended)
• 1 Cup Raw Coconut Sugar
• 4 Egg Replacers Or 4 Tbsp Chia Seeds, Soaked
• 2 Tbsp Lemon Zest
• 1/2 Cup Lemon Juice
• 1/2 Cup Almond Milk

Instructions

1. Preheat oven to 180C
2. Grease a bundt pan or large cake tin
3. In a large bowl, sift flour, almond meal, baking powder and salt
4. In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest
5. Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time
6. After the first half pour in the lemon juice and mix
7. After the second half, add the almond milk and mix
8. Pour into prepared pan, and bake for 45-50 minutes, inserting a skewer to test for readiness
9. Allow to cool before slicing

• CUISINE: American
• COURSE: Dessert
• SKILL LEVEL: Easy