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  • 150 g Bake-Free sponge cake and muffin flour mixture
  • 50 g almond flour
  • 10 g sweetener (1:10)
  • 2 pinches of  black salt
  • half package baking powder (6 g)
  • grated zest of 1 untreated lemon
  • 50 g room temperature, very thick coconut cream 
  • 1 tablespoon vanilla flavouring
  • 90 g room temperature water (or vegetable drink)
  • 40 g freshly squeezed lemon juice
  • 20 g melted vegetable margarine + 5 g for spreading


Mix the wet and dry ingredients, then pour into one and mix thoroughly. It will be a very thick dough, so it should be good. Grease the tins thinly with margarine, then spread the dough evenly (I got 17 pieces). Bake in a 180°C oven for 25-30 minutes, baking top and bottom.


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