Description
A moist and tender paleo lemon cake made with coconut flour, bursting with fresh citrus flavor and naturally sweetened for a wholesome treat.
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together coconut flour, baking soda, and salt.
- In a separate bowl, beat eggs, then mix in honey, melted coconut oil, almond milk, lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients, stirring until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool before slicing and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For extra lemon flavor, add a simple lemon glaze on top.
- Ensure coconut oil is melted but not hot when mixing.
- Almond milk can be replaced with any dairy-free milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 95 mg
