Almond & Lemon Cake


Serves 8-10

2 ½ Cups almond flour
1,5 Tbsp tartaric acid
Pinch Himalaya salt
1 cup almond yogurt( I use Abbot Kinney's)
½ cup Ahorn Syrup
2 Flax eggs
1 Vanilla pod
Zest of 1 lemon
Juice of lemon juice
¼ cup liquid coconut oil

How  to
1. Preheat the oven to 350°F.
2. Add in a large bowl the almond flour, tartaric acid, Himalaya salt and whisk it together.
3. Whisk in a separate bowl the yogurt together with the ahorn syrup, flax eggs, seeds of vanilla pod, lemon juice and zest.
4. Mix the wet ingredients to the dry and stir to untill combined. 5. Pour the coconut oil in to the mixture.
5. Line an 8-inch cake pan with parchment paper and pour the batter to the cake pan.
6. Place the pan in the oven and bake for 35 minutes or until the cake is lightly browned and a toothpick comes out clean.
7. Let cool before eating and serve with whipped coconut cream & fresh fruit.

Bon appétit!