Erika's Delicious Juicer-Pulp Cake

My good friend Erika came over for dinner and brought a DELICIOUS juicer-pulp cake. It was moist, tasty, and the perfect dessert to our yogi feast. I don't have a juicer, but I may have to get one just so I can make this cake with the pulp! She also made a ricotta-honey sauce that had the perfect level of tartness and sweetness to compliment the cake. This cake is gluten free and can easily be made paleo!

Erika's Delicious Juicer-Pulp Cake

(Makes 1 loaf)

Ingredients:

2 C. Juicer Pulp 

1/2 C. Agave

1/2 C. Coconut Oil, Melted 

1 egg

1 C. Unsweetened nutmilk

1 1/2 C. Flour-- I split this between coconut flour and white rice flour

1 Tsp. Baking Soda

1/2 Tsp. Cinnamon

1/2 Tsp. Sea Salt

Directions:

1. Pre-heat the oven to 350 degrees

2. In a large bowl, add the juicer pulp, agave, coconut oil, egg and nut milk, mix to combine

3. Add in flour, baking soda, cinnamon and salt with wood spoon.

4. Bake for 15-20 minutes, or until a tester comes out clean

Enjoy! Thanks Erika for sharing!