Dandelion Cake with Lemon Vanilla Glaze
- 2 cups flour
- 1 cup dandelion flower petals (separate the yellow petals discard the rest of the flower)
- 1/2 cup coconut milk
- 1/2 cup extra virgin olive oil
- ¼ cup fresh squeezed lemon juice
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lemon and vanilla glaze (optional but recommended)
- Preheat the oven to 350°F/175°C
- In a large bowl, mix the dry ingredients.
- Add the wet ingredients and the dandelion flower petals and stir until combined.
- Add the batter into a loaf pan prepared brushed oil to the sides. Smooth the top with a spatula.
- Bake the loaf for 40-45 minutes. A toothpick in the center of the loaf should come out clean.
- Let the bread cool in the bread pan before removing it.
- Run a knife along the edges of the bread to make it easier to remove from the bread pan. Drizzle over lemon and vanilla glaze (optional) and serve with coffee.
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