Description
A delightful sweet and tangy gluten-free cake made with almond flour and sweetened with honey or maple syrup.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix almond flour, tapioca flour, baking powder, and salt.
- In another bowl, whisk together melted coconut oil, honey, eggs, lemon juice, lemon zest, and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cool before serving and drizzle with a lemon glaze if desired.
Notes
For extra zing, add more lemon zest. You can also store the cake in an airtight container for up to three days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg