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: 1 1/2 cups coconut flour; 2 tablespoons almond flour; 3 egg whites; 1/2 cup unsweetened applesauce; 1/4 cup melted and cooled coconut oil; 3 tablespoons honey; 1 teaspoon lemon extract; 1/2 cup fresh lemon juice; 1 zest of lemon; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt

Servings: persons

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

1
Preheat oven 350 degrees F and prepare a 9X9 baking pan with nonstick cooking spray.
2
In a standing mixer or using a hand mixer, combine egg whites with salt, lemon juice and lemon extract. Mix ingredients until egg whites are thick and fluffy.
3
Add honey, unsweetened applesauce and coconut oil and mix to combine.
4
In a separate bowl, combine baking soda, baking powder, almond flour and coconut flour.
5
Then add flour mixture slowly to liquid mixture while mixing. Do not over combine. The coconut flour will absorb the liquid quickly so you do not need to mix much.
6
Place the bread mixture in the baking pan. Use the palm of your hand to gently press it evenly throughout the pan. Then add the zest of one lemon evenly to the top of the bread.
7
Bake the cake 50 minutes or the top turns golden brown.
8
Remove from the oven and allow the cake to cool at least 30 minutes before removing from the pan. Cool another 30 minutes on a rack before slicing into 12 luscious bars.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups coconut flour, 2 tablespoons almond flour, 3 egg whites, 1/2 cup unsweetened applesauce, 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.

Paleo Coconut Lemon Cake

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