Good Lifestyle

If you have not discovered how aSnap Can really be, this dessert recipe is the one that wins you. The steam of a gluten-free lemon cake dough in an instantaneous jar gives a cake that has a delicate crumb, soft and tender. The cooking method of the instant pan is particularly well suitable for almond flour batteries like this. To make it work, you will also need a 7-inch spring pan and a trecruck.

Because we wanted to make a cake that suits those who follow aDietThe only source of sweetness here is the date of the syrup, because the dates are the only sweetener fully compliant with 30. The cake is also without dairy products by exchanging coconut milk.

You will find the flavor of this incredibly satisfying dessert - a gentle combo of the date syrup and coconut milk, as well as the tartress of lemon juice. So soften your own cleaning of 30 days (or yourpale!), With this creation of gluten-free sugar-free desserts.

Makes a 7-inch cake

Ingredients

1 cup of almond flour
1/2 cup of tapioca flour
1/2 cup of coconut flour
1 1/2 c. Soda
1/2 c.
3 eggs
Zeste and juice of 3 lemons
1/2 CUP Date Syrup
1/2 cup of canned coconut milk
1/2 cup of coconut fondue, more to grease the pan
1 teaspoon of vanilla extract

How to do it

1. In a large bowl, whisk the almond flour together, tapioca flour, coconut flour, soda bicarbonate and salt.
2. In a separate bowl, whisk together eggs, lemon zest, lemon juice, date syrup, coconut milk, coconut oil and vanilla extract.
3. Mix wet ingredients in dry ingredients and gently mix until well combined.
4. Grease carefully inside a 7-inch spring pan. Pour the paste and cover the top of the stove with aluminum foil. Place a trich inside your instantaneous jar, then pour two cups of water into the instantaneous pot. Place the cake pan carefully on the top of the trivertte, lock the cover and close the pressure valve. Define the snapshot for cooking on the high pressure manual for 35 minutes.
5. After 35 minutes, manually release the pressure valve (a "fast release") by turning the ventilation and allowing the vapor to escape until the pressure valve falls. Unlock the lid and carefully remove the cake by pulling the trivet out of the snapshot.
6. Carefully remove the leaf (it will be hot) and let the cake cool for 15 minutes before removing the outer ring from the spring stove.

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