Why You’ll Love This Recipe
This Lemon Almond Flour Cake is the perfect combination of light, moist, and refreshing. The almond flour provides a rich, nutty base, while the fresh lemon juice and zest add a burst of citrusy flavor. Whether you’re looking for a gluten-free option or simply craving a bright and delicious dessert, this cake will satisfy your sweet tooth without compromising on taste or texture. It’s easy to make and sure to be a crowd-pleaser at any occasion.
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/3 cup coconut oil, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, and a pinch of salt. Stir until well mixed.
- In another bowl, whisk together the eggs, honey (or maple syrup), lemon juice, lemon zest, and melted coconut oil.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with additional honey for extra sweetness, and garnish with lemon slices or zest.
Servings and Timing
- Servings: This recipe yields about 8 servings.
- Prep Time: 10 minutes
- Bake Time: 25-30 minutes
- Total Time: 40-45 minutes
Variations
- Berry Lemon Cake: Add fresh berries (such as blueberries or raspberries) to the batter for added flavor and color.
- Lemon Poppy Seed Cake: Stir in 1-2 tablespoons of poppy seeds for a classic lemon poppy seed cake twist.
- Coconut Lemon Cake: Enhance the coconut flavor by adding 1/4 cup of shredded coconut to the batter.
- Lemon Glaze: For extra sweetness, top the cake with a simple lemon glaze made by mixing powdered sugar and lemon juice.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.
- Reheating: To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
FAQs
Can I use regular flour instead of almond flour?
Since this is an almond flour cake, using regular flour would change the texture and make it no longer gluten-free. Stick with almond flour for the best results.
Can I use a different sweetener instead of honey or maple syrup?
Yes, you can substitute with another liquid sweetener such as agave syrup, or even use a sugar substitute that works well in baking.
Is this cake gluten-free?
Yes! This Lemon Almond Flour Cake is naturally gluten-free since it uses almond flour and coconut flour as the base.
Can I make this recipe dairy-free?
Yes, this cake is already dairy-free because it uses coconut oil as a fat source. Just make sure to avoid any dairy-based toppings or garnishes.
Can I double this recipe for a larger cake?
Yes, you can double the ingredients and bake the cake in a 9×13-inch pan. You may need to adjust the baking time by an additional 5-10 minutes, so be sure to check for doneness with a toothpick.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, with no wet batter sticking to it. The edges of the cake should also pull slightly away from the sides of the pan.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will keep for up to 3 months in the freezer. Thaw at room temperature before serving.
Can I add frosting to this cake?
Yes, this cake pairs beautifully with a light frosting. A lemon cream cheese frosting or a simple whipped cream frosting would complement the flavors of the cake.
How can I make this cake more moist?
This cake is already quite moist due to the combination of coconut oil and almond flour. However, you can add a bit of Greek yogurt or applesauce to the batter for added moisture.
Can I use bottled lemon juice instead of fresh?
For the best flavor, it’s recommended to use freshly squeezed lemon juice. Bottled lemon juice may not have the same vibrant, fresh taste.
Conclusion
This Lemon Almond Flour Cake is a delightful and light dessert that’s perfect for any occasion. With the perfect balance of citrusy brightness and nutty richness, it’s a cake everyone can enjoy, whether they’re following a gluten-free diet or simply looking for a delicious treat. Enjoy it as-is or experiment with variations to make it your own!
Print
Almond Flour Lemon Bars
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Lemon Almond Flour Cake is a light and moist gluten-free dessert bursting with fresh citrus flavor. Made with almond flour, coconut flour, and a touch of honey or maple syrup, it’s the perfect treat for anyone craving a gluten-free, dairy-free cake. Easy to make and absolutely delicious, it’s a cake that can be enjoyed at any occasion!
Ingredients
1 cup almond flour
2 tablespoons coconut flour
1/4 cup honey or maple syrup
3 large eggs
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/3 cup coconut oil, melted
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan or line with parchment paper.
-
In a large bowl, mix the almond flour, coconut flour, and a pinch of salt.
-
In a separate bowl, whisk together the eggs, honey (or maple syrup), lemon juice, lemon zest, and melted coconut oil.
-
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
-
Pour the batter into the prepared cake pan and smooth the top.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
-
Optional: Dust with powdered sugar or drizzle with honey for extra sweetness, and garnish with lemon slices or zest.
Notes
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Sweetener Options: Swap honey or maple syrup with other liquid sweeteners like agave or stevia for different flavors.
Dairy-Free Option: This cake is naturally dairy-free with coconut oil. Just be mindful of any dairy toppings.
Moistness: For a moister cake, add Greek yogurt or applesauce to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
