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–+ servings

Coconut Flour Lemon Cake

A delicious and moist lemon cake made with coconut flour, perfect for a gluten-free dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: gluten-free
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup honey
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup coconut oil melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Pour the batter into a greased baking pan.
  6. Bake for 30 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Allow the cake to cool before serving. It can be topped with a lemon glaze or served plain.

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