Lemon, almond and coconut flour cake (Gluten-Free)

A wonderfully fragrant cake with a light lemon flavor, hints of coconut, and a delicate nutty aroma. It’s gluten-free and surprisingly easy to make. Perfect alongside a cup of tea or coffee, this dessert also pairs beautifully with a scoop of ice cream and fresh berries – or you can simply enjoy it on its own.

Ingredients: (for a ~26 cm pan)

• 2 lemons (we use the juice and grated zest from them)
• 60 ml lemon juice
• grated lemon zest
• 75 g coconut butter
• 80 g coconut sugar (or 70 g brown or regular sugar)
• 75 ml coconut milk
• 200 g almond flour
• 40 g coconut flour
• lemon essence
• 4 large eggs
• 15 g baking powder

Preparation:

In a bowl, using a mixer, mix the eggs + coconut milk + melted coconut butter + essence + grated lemon zest, and lemon juice. Mix well until the ingredients are well mixed. Then add the rest of the ingredients and mix for ~2 minutes. Turn on the oven to heat to 180 degrees.

Transfer the mixture to a baking sheet lined with parchment paper. Bake for approximately 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and let cool completely. Then portion it and serve with ice cream, berries, or as is. Store in the refrigerator.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.