Moist Lemon Cake (Paleo)
Yields one 8 inch cake
Print Recipe
Ingredients
- 2 1/2 cups almond flour
- 2 tbsp coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 2 eggs or 2 tbsp flax seed + 4-6 tbsp water
- 1/4 cup coconut oil melted or vegan butter
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- zest of one lemon
- 3-4 drops food-grade lemon essential oil optional
- 1/8 cup poppyseeds optional
- For garnish
- Lemon thinly sliced
- Coconut ‘powdered’ sugar see below or powdered sugar
Instructions
- Preheat oven to 350°F. Grease a round cake pan with extra virgin olive oil and line it with circular parchment paper if desired.
- Mix together the dry ingredients in a bowl. Set aside. In another bowl or stand mixer, whisk together the wet ingredients. Add the dry ingredients into the wet ingredients and stir until everything is combined well.
- Pour the batter into your pan and bake for 30-40 minutes, or until a knife inserted in the middle comes out clean. Let it cool completely before serving.
- For garnish, you can cut up halfway into a lemon slice and twist it to sit on the top. Sift powdered sugar or the coocnut powdered sugar over the cake.
- Using a sifter, sift coconut powdered sugar over cooled cake.
Notes
To make the Coconut Powdered Sugar
Ingredients
1⁄2 cup shredded dried coconut
1⁄2 cup arrowroot powder Directions
Place coconut and arrowroot in a food processor and blend them until the mixture resembles powdered sugar texture, which will be able 30 seconds.
Ingredients
1⁄2 cup shredded dried coconut
1⁄2 cup arrowroot powder Directions
Place coconut and arrowroot in a food processor and blend them until the mixture resembles powdered sugar texture, which will be able 30 seconds.