How To Make Gluten-Free Lemon Cake Recipe
Deliciously moist and tangy lemon cake made without gluten.
Serves:
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ⅓ cup honey
- ⅓ cup coconut oil (melted)
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
-
Preheat oven to 350°F and grease a 6-inch cake pan.
-
In a small bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
-
In a separate large bowl, whisk together eggs, honey, melted coconut oil, lemon juice, and lemon zest.
-
Gradually mix in dry ingredients into the wet ingredients until well-combined.
-
Pour the batter into the cake pan and bake for 30-35 minutes or until lightly golden brown and a toothpick comes out clean when inserted into the center of the cake.
-
Let the cake cool for 10-15 minutes before slicing and serving.
Nutrition
- Calories : 418kcal
- Total Fat : 31g
- Saturated Fat : 14g
- Cholesterol : 93mg
- Sodium : 396mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugars : 20g
- Protein : 9g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
