Gluten-free and lactose-free low-carb lemon cake

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Gluten-free and lactose-free low-carb lemon cake

Name: Gluten-free and lactose-free low-carb lemon cake
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 1 cup Coconut Flour; 1/3 cup Sweet sprinkle; 1/3 cup Rice flour; 1/3 cup Corn starch; 1 cup Lemon juice; 3 unit(s) Egg; 1 tablespoon Chemical Yeast; 1 coffee spoon Xanthan Gum; 1 cup Homemade condensed milk (see recipe); 1 cup Demerara sugar; 1 unit(s) Lemon; 1/2 cup Sunflower oil

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

1 servings

Daina Scaramussa

@foodfit.day

Ingredients
Recipe

Coconut Flour1 cup
Sweet sprinkle1/3 cup
Rice flour1/3 cup
Corn starch1/3 cup
Lemon juice1 cup
Egg3 unit(s)
Chemical Yeast1 tablespoon
Xanthan Gum1 coffee spoon
Homemade condensed milk (see recipe)1 cup
Demerara sugar1 cup
Lemon1 unit(s)
Sunflower oil1/2 cup

In a mixer, beat the lemon juice, sugar, oil and eggs.
Gradually add the flour, starch and rice flour.
Then gradually add the coconut flour.
Lastly, add the chemical yeast and xanthan gum.
Add lemon zest to taste
Pour into the oiled baking tin and bake at 185° for 35 minutes.
For the topping: heat the homemade condensed milk (see recipe) and the juice of a lemon. Stir until you get the brigadier point. Add lemon zest to decorate.

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Gluten-free and lactose-free low-carb lemon cake

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