Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• ¾ cup Brown Rice Flour or Organic Brown Rice Flour
• 2 Tbsp Baking Powder
• ¾ tsp Xanthan Gum optional, for the cake balls
• 1 tsp Salt
• ¾ cup melted unscented coconut oil
• 1 cup vegan sugar
• 1 cup Rice Milk
• ½ cup Applesauce
• 2 tsp Vanilla Extract
• 2 Tbsp Lemon Extract

• 500 grams Vegan Powdered Sugar
• ¼ cup Fresh Lemon Juice (more if it's too thick)
• Red Dye (India Tree is preferred) to make it pink
• Coconut Flakes toasted, for garnish

Instructions

1. Preheat oven to 350°F and grease a loaf pan, or preheat to 325°F and grease a donut hole pan.
2. In a medium bowl measure and whisk dry ingredients. Add wet ingredients and whisk until batter is smooth.

1. Pour batter into reserved pan. Place in the oven and bake for 20 minutes, rotate, and continue baking another 15 minutes or until a toothpick inserted in the center comes out clean.
2. Remove from oven and allow to cool for 45 minutes before slicing.

1. Spoon batter into the prepared pan, filling cups full; the batter will mound up a tiny bit. Place the top on the pan, and lock it in place with the clips.
2. Bake for 15–17 minutes, or until golden brown and a skewer inserted into the middle of one of the center cake balls comes out clean.
3. Remove cake balls from the pan (loosen edges if needed) and let cool on a wire rack. Grease pan again and repeat with remaining batter.

1. Mix all ingredients together until well combined and smooth. Drizzle over cake or cake balls and sprinkle with toasted coconut, if desired.