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Serves
12
Prep
15
mins
Cooking
30
mins
Find a recipe

Coconut Chickpea Cake with Lemon Glaze

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Directions
Step 1

Pre heat oven to 170C degrees and line or grease a round ring, 20cm cake tin.

Step 2

Combine all dry ingredients in a bowl, mix well. In a separate bowl, whisk eggs and add the rest of the wet ingredients. Create a well in the dry ingredients, add the wet ingredients and mix well.

Step 3

Pour into cake tin and cook for approximately 30 minutes, or until skewer comes out clean.

Step 4

Let the cake cool for about 10-15 minutes before removing from tin, allow to cool completely before you add the glaze.

Step 5

Make the glaze by mixing all ingredients together and whisking well.

Ingredients
  • 1 1/2 cups McKenzie's Chick Pea Flour
  • 1 cup McKenzie's Coconut Flour
  • 1 tsp McKenzie's Bi-Carb Soda
  • 1/2 tsp McKenzie's Himalayan Pink Rock Salt
  • 1 tsp McKenzie's Baking Powder
  • 3 eggs
  • 1/3 cup coconut oil, melted
  • 1 cup milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
Glaze
  • 1 tsp McKenzie's Coconut Flour
  • 2 tbs coconut oil, melted
  • 2 tbs honey
  • 1 tbs lemon juice
  • 1/2 lemon zest
  • pinch McKenzie's Himalayan Fine Pink Salt
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Related Products


  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Coconut Flour 330g

  • McKenzie's Himalayan Pink Rock Salt Grinder 100g

  • McKenzie's Chick Pea Flour 330 g

  • McKenzie's Baking Powder 125g

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