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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 12 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 16 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Lemon-Coconut Almond Cake

Blossom Lady
Jul 28, 2024 02:09 PM
Lemon-Coconut Almond Cake

This moist Lemon-Coconut Almond Flour Cake is not just a treat for those following a gluten-free or dairy-free diet but a delightful dessert everyone will love. The perfect cake for any occasion!

I’m pretty obsessed with this lemon almond flour cake! It’s dairy-free, gluten-free and so delicious!! The recipe evolved from this original almond cake recipe, incorporating lemon and coconut while maintaining a gluten-free base with almond flour. Creating a gluten-free, dairy-free coconut almond cake is not just about accommodating dietary restrictions—it’s about crafting a delicious, moist, and flavorful dessert that everyone can enjoy! The texture reminds me of a tres leches cake, only with lemon-coconut flavors, combining the nutty essence of almonds with the tropical sweetness of coconut, all brightened by the zesty, fresh tang of lemon.

Ingredients:
  • 1 cup frozen coconut whipped cream, Coco Whip, thawed in refrigerator overnight (from a 9 ounce container)
  • Nonstick cooking spray
  • 2 cups almond flour, plus more for the pan, (200g)
  • 2/3 cup granulated sugar , or monk fruit sweetener
  • 2 lemons
  • 3 large eggs, whites and yolks separated, at room temperature
  • 3 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Pinch of fine sea salt
  • 2 tablespoons toasted unsweetened coconut flakes

Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
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