Coconut Cornmeal Cake

1-1/4  cups		finely ground cornmeal
3/4  cup		whole wheat pastry flour or white flour
3/4  cup		sugar
2  teaspoons		baking powder
1/2  teaspoon		salt
1-1/2  cups		canned coconut milk
1  teaspoon		vanilla extract
1/2  teaspoon		grated lemon zest

Tip: Click on the ingredient links to learn the nutritional information for all the Coconut Cornmeal Cake ingredients. The serving size for any ingredient in Coconut Cornmeal Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

First, heat your oven to 190°C/375 F/ Gas Mark 5. Grab an 8-inch cake pan, grease it, and dust it with flour to make sure your cake doesn't stick. If you are still consumed with fear, cut a round out of parchment paper the same size as the pan and stick that in the bottom to be extra f*cking sure your cake will come out in one piece. Now relax, you got this.

2/ Get a big bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and stir it all up until there are no dry pockets and very few lumps.

3/ Pour that batter into your cake pan that you prepped earlier because you followed the goddamn directions. Let somebody else lick the spoon and the bowl because 1) The batter is tasty as hell and 2) They will now owe you one. Cash in that favor the next time you need help moving. You're f*cking welcome.

4/ Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack to finish cooling until you're ready for it.



Read more: http://www.womenshealthmag.co.uk/nutrition/recipes/3868/gluten-free-vegan-coconut-cornmeal-cake#ixzz49mr7vyXL