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.
- 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