Paleo Coconut Lemon Cake Recipe

Name: Paleo Coconut Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1/2 cup fresh lemon juice; 3 egg whites; 1 teaspoon lemon extract; 1/4 teaspoon salt; 1/2 cup unsweetened applesauce; 1/4 cup coconut oil, melted and cooled; 3 tablespoons honey; 1 1/2 cups coconut flour; 2 tablespoons almond flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 lemon, zested

Servings: persons

cooking spray
1/2 cup fresh lemon juice
3 egg whites
1 teaspoon lemon extract
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup coconut oil, melted and cooled
3 tablespoons honey
1 1/2 cups coconut flour
2 tablespoons almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 lemon, zested

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
2
Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey.
3
Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined.
4
Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.
5
Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1/2 cup fresh lemon juice, 3 egg whites, 1 teaspoon lemon extract, and more.

Yes, Paleo Coconut Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Coconut Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions