Imagine a dessert that not only tantalizes your taste buds but also makes you feel like you're treating yourself to a luxurious spa day—right in your own kitchen! This gluten-free lemon cake is more than just a dessert; it's a guilt-free, flavor-packed experience that will transport you to a world of refreshing citrus bliss. Whether you're health-conscious, following a gluten-free diet, or simply craving a delectable treat that doesn't compromise on taste, this recipe is your ultimate culinary escape.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1/2 cup lemon juice
- 1/4 cup coconut oil, melted
- 4 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides with coconut oil.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk together until well incorporated and free of any lumps.
- In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and fresh lemon juice until smooth and fully combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth, consistent batter. Mix until no dry flour spots remain.
- Allow the batter to rest for 5 minutes to let the coconut flour absorb the liquid and prevent a grainy texture.
- Transfer the batter to the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before serving or decorating.
- Optional: Dust with powdered sugar or top with fresh lemon zest for added presentation and flavor.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for a smoother, more even batter.
- Flour Finesse: Sift your almond and coconut flour to prevent lumps and achieve a lighter texture.
- Resting is Key: Allow the batter to rest for 5 minutes to help the coconut flour absorb moisture, preventing a grainy consistency.
- Pan Preparation: Use parchment paper and a light coconut oil grease for easy cake removal and no sticking.
- Toothpick Test: Always check cake doneness by inserting a toothpick—it should come out clean when the cake is perfectly baked.
- Cooling Technique: Let the cake cool completely before decorating to prevent frosting from melting.
- Flavor Boost: Enhance presentation with a light dusting of powdered sugar or fresh lemon zest for an extra pop of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 9g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 95mg
