Almond Coconut Lemon Cake

This delightful almond coconut lemon cake is a soft and fluffy treat that’s perfect for any occasion. Made with healthy ingredients like almond flour and coconut oil, and sweetened with erythritol or honey, this cake is not only delicious but also nutritious and easy to make.

Preparation Time

• Prep Time: 15 minutes
• Baking Time: 20-25 minutes
• Total Time: 35-40 minutes

Ingredients

• 3 medium eggs
• 1/4 cup erythritol (50g) (or substitute with 2-3 tablespoons of honey)
• 1/4 cup coconut oil (55ml) (or substitute with mild olive oil)
• 1/2 cup natural yogurt (140g)
• Zest of 1 lemon
• 1/4 cup desiccated coconut (30g)
• 2 cups almond flour (190g)
• 2 teaspoons baking powder (10g)
• A pinch of salt
• Dark chocolate chips or sliced almonds for garnish (optional)

Directions

Preheat the Oven:

1. Preheat your oven to 180ºC (356ºF). Grease a 25 × 15 cm (10 × 6 inches) baking mold with coconut oil.

Prepare the Batter:

2. Beat Eggs and Sweetener:
   • In a large mixing bowl, beat the eggs and erythritol (or honey) together until light and fluffy.
3. Add Wet Ingredients:
   • Add the coconut oil (or olive oil), natural yogurt, and lemon zest. Mix well to combine.
4. Stir in Coconut:
   • Stir in the desiccated coconut.
5. Combine Dry and Wet Ingredients:
   • In a separate bowl, mix the almond flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Bake:

6. Pour and Garnish:
   • Pour the batter into the prepared baking mold.
   • Sprinkle dark chocolate chips or sliced almonds on top, if using.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

8. Cool:
   • Allow the cake to cool in the mold for about 10 minutes, then transfer to a wire rack to cool completely.
9. Serve:
   • Slice and serve. Optionally, dust with a bit of powdered erythritol or garnish with additional lemon zest for extra flavor.

Serving Suggestions

• Enjoy this cake with a cup of tea or coffee.
• Serve with a dollop of Greek yogurt or a drizzle of honey for added sweetness.

Cooking Tips

• Ensure all ingredients are at room temperature for best results.
• If using honey as a sweetener, reduce the other liquids slightly to maintain the right batter consistency.

Nutritional Benefits

• Gluten-Free: Made with almond flour, which is rich in healthy fats, fiber, and protein.
• Low Sugar: Using erythritol or honey as a sweetener makes it a lower sugar option.

Dietary Information

• Gluten-Free: Yes
• Dairy-Free: Can be made dairy-free by using a plant-based yogurt alternative
• Low-Carb: Suitable for a low-carb diet if using erythritol

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Why You’ll Love This Recipe

• Easy to make with wholesome ingredients.
• Light, fluffy texture with a refreshing lemon flavor.
• Perfect for a healthy treat or dessert.

Conclusion

This almond coconut lemon cake is a delightful combination of flavors and textures, making it a perfect addition to your recipe collection. It’s simple to make, nutritious, and sure to be a hit with family and friends.