This coconut flour lemon cake is a low-carb, grain-free, and dairy-free version of a classic round lemon cake. Like the original, it is infused with lemony flavour in the forms of acidic and bright lemon juice, and fragrant lemon zest.
⅓cupmaple syrup or sugar-free alternativeor ½ cup granulated sugar
1teaspoonvanilla
⅔cupcoconut flour+ 2-5 tablespoon extra flour
1tablespoonbaking powder
¼teaspoonsalt
1tablespoonlemon zest
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Instructions
Preheat your oven to 350°F.
Grease the bottom and sides of an 8-inch round cake pan with olive oil. For easier unmolding, place a parchment paper circle into the bottom of the pan.
Stir together the almond milk and lemon juice, and set aside to thicken for a few minutes. In a bowl, whisk together the eggs, olive oil, maple syrup, vanilla extract, and the almond milk + lemon juice mix.
Then whisk in the coconut flour, baking powder, salt and the lemon zest.
Whisk until the batter becomes smooth and free of lumps. Depending on your brand of coconut flour, if your batter is still very thin and runny, add more coconut flour 1 tablespoon at a time (anywhere from 2-5 tablespoons) until it is thicker but still somewhat pourable***
Then transfer the batter into the prepared cake pan.
Bake the coconut flour lemon cake for about 25 to 30 minutes until the edges are golden brown.
Let the cake cool in the pan for at least 20 minutes before unmolding and slicing it.
Notes
Optional lemon glaze: stir together 1 cup powdered sugar (or sweetener) + 2 tablespoons lemon juice until smooth and drizzle over the cooled cake.*Be sure to weigh the coconut flour or measure correctly by gently spooning the flour into the measuring cup. Never dip the measuring cup into the flour, as this will compress it and you end up with way too much flour and a very dry cake batter.**Using sugar-free sweetener changes the nutritions facts to 102 cals, 1g sugar, 5g net carbs per serving***With Bob's Red Mill coconut flour I never add extra flour, since this brands seems extra liquid absorbent.
Nutrition
Nutrition Facts
Coconut Flour Lemon Cake
Serving Size
1 slice (out of 8)
Amount per Serving
Calories
150
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
15
%
Trans Fat
1
g
Cholesterol
82
mg
27
%
Sodium
157
mg
7
%
Potassium
188
mg
5
%
Carbohydrates
22
g
7
%
Fiber
5
g
20
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
119
IU
2
%
Vitamin C
2
mg
2
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.