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
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Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan or line with parchment paper.
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In a large bowl, mix the almond flour, coconut flour, and a pinch of salt.
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In a separate bowl, whisk together the eggs, honey (or maple syrup), lemon juice, lemon zest, and melted coconut oil.
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Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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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
