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Lemon sponge cake (Vegan and gluten free)


  • A smashed banana (very ripe)
  • A chia egg (a spoonful of smashed chia seeds, mixed with water)
  • 16 grs of yeast
  • A cup of lemon juice
  • A cup of brown sugar
  • two cups of rice flour
  • one cup of oat flour
  • a spoonful of ginger
  • a spoonful of maple syrup, molasses or honey.
  • one cup of melted coconut oil
  • a cup of almond milk

Step by step

  1. Preheat the oven at 200 Celsius
  2. Mix the chia seeds with two spoonsful of water in a bowl and let it rest for 10 or 15 minutes.
  3. In a big bowl mix, the flours, ginger and yeast
  4. In a second bowl mix the brown sugar with the melted coconut oil. Mix until soft and add the lemon juice, maple syrup and almond milk. Add the chia mixture.
  5. Pour the liquids over the dry ingredients. Mix well.
  6. Oil the cake mold with some coconut oil.
  7. Pour the mixture. Bake it for 30 to 45 minutes.
  8. Let it cool completely before serving.



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