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This coconut flour lemon cake is a light and refreshing dessert. It is gluten and dairy free, paleo friendly, with low carb/keto option.
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INGREDIENTS:
½ cup unsweetened almond milk
2 tablespoons lemon juice
4 eggs
1/3 cup olive oil
1/3 cup maple syrup or sugar-free alternative
1 teaspoon vanilla
2/3 cup coconut flour
1 tablespoon baking powder
1/4 tsp salt
1 tablespoon lemon zest
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