Little Lemon Coconut Cakes
Ingredients
The cakes
-
½
cup
granulated cane sugar
-
⅓
cup
melted coconut oil
-
1
14-ounce can
coconut milk
-
1
tablespoon
lemon zest
-
2
tablespoons
lemon juice
-
1 ½
teaspoons
vanilla extract
-
1
cup
white spelt flour
-
½
cup
whole spelt flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
fine sea salt
The glaze
-
2
tablespoons
agave nectar
-
3
tablespoons
toasted sesame seeds
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- In a large bowl, mix the sugar, coconut oil, 7 ounces of coconut milk, lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla until combined.
- Sift in the white and whole spelt flour, baking powder, baking soda, and salt. Fold until just combined.
- Portion the batter into the muffin tin and bake for 15-20 minutes until a toothpick comes out clean.
- Cool the pan on a wire rack.
- Make the glaze by whisking the remaining coconut milk with the remaining lemon juice, ½ teaspoon vanilla, and agave nectar.
- Spoon the glaze on top of the cooled cakes and garnish with sesame seeds.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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