This is a yummy gluten free lemon slice with sweet creamy coconut and enhanced with goji berries. The perfect treat for school lunch boxes or for an at home snack. This mix allows even a beginner in the kitchen to easily bake this slice like a pro!
This recipe can be made vegan too! Simply use a vegan egg replacer or follow the instructions on the box.
Free from gluten, wheat, dairy, lactose, tree nuts, peanut, soy, and suitable for those following a Vegan/Vegetarian diet. Kosher.
One carton contains five boxes, Lemon Coconut Cake Mix.
Well & Good is an Australian Company.
Included in box:
375g cake mix
100g goji berry icing mix
Other ingredients not included:
2 medium eggs
1/2 cup (125ml) water
75g soft dairy-free margarine
zest of 1 lemon
1 tbsp (20ml) boiling water (for icing)
Preheat your oven to 175°C (160°C fan forced).
Grease and line a 27x18cm baking tin.
In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
Place in oven for 30-35 minutes.
When cake is baked, let it cool on a wire rack.
To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.
To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.