Lemon Cake for a fresh slice
Ingredients: brown rice flour, organic cane sugar, potato starch, tapioca starch, chickpea flour, baking powder (corn-free), xanthan gum, salt
Always made with real whole foods, Ucopia is about bringing back food favorites. We understand that a strong nutritional foundation is integral for good health. Every bit of nutrition is important.
*Butternut squash can be made into puree by baking whole at 350°F for 1.5 to 2 hours depending on size of squash. Slice open to easily scoop the puree out, ensure to separate and dispose of seeds, strings and skin. Measure & Freeze in recipe size. Tastes fantastic on pasta with sage & plant-based butter.
All you need to start:
½ cup room temperature dairy-free milk
½ tsp apple cider vinegar (or fresh lemon juice)
½ cup room temperature dairy-free butter (or vegetable oil)
2 tbsp lemon zest
1 tsp Lemon extract
½ tsp almond extract
½ cup roasted butternut squash puree (ensure that it's well mashed)
Preheat oven to 350°F. Grease cupcake pans OR use liners.
Combine milk, butter, apple cider; let curdle for 8 minutes. Then beat in the rest of the wet ingredients. Ensure ingredients are one smooth liquid.
Slowly add dry mix until just combined.
Fill the cupcake sections half-way with batter. Bake for 20 minutes. Should start to be light golden brown and have risen.
Let rest for 2 minutes out of the oven when done cooking. Then remove from pans and continue to cool for another 30 minutes.
Don’t cut into them too soon or else they will be gummy. Allow to fully cool before icing.
Packaged weight: 476 grams