This delightful almond coconut lemon cake is a soft and fluffy treat that’s perfect for any occasion. It’s 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
- Preparation: 15 minutes
- Baking: 20-25 minutes
- Total: 35-40 minutes
Ingredients
- 3 medium eggs
- ~1/4 cup of erythritol (50g) (or substitute with 2-3 tablespoons of honey)
- ~1/4 cup of coconut oil (55ml) (or substitute with mild olive oil)
- ~1/2 cup of natural yogurt (140g)
- Zest of 1 lemon
- ~1/4 cup of desiccated coconut (30g)
- ~2 cups of almond flour (190g)
- 2 teaspoons of baking powder (10g)
- A pinch of salt
- Dark chocolate chips or sliced almonds for garnish (optional)
Directions
- Preheat the Oven: Preheat your oven to 180ºC (356ºF). Grease a 25 × 15 cm (10 × 6 inches) baking mold with coconut oil.
- Prepare the Batter:
- In a large mixing bowl, beat the eggs and erythritol (or honey) together until light and fluffy.
- Add the coconut oil (or olive oil), natural yogurt, and lemon zest. Mix well to combine.
- Stir in the desiccated coconut.
- 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:
- Pour the batter into the prepared baking mold.
- Sprinkle dark chocolate chips or sliced almonds on top, if using.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the mold for about 10 minutes, then transfer to a wire rack to cool completely.
- 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
- This cake is gluten-free and made with almond flour, which is rich in healthy fats, fiber, and protein.
- Using erythritol or honey as a sweetener makes it a lower sugar option.
Dietary Information
- Gluten-free
- Can be made dairy-free by using a plant-based yogurt alternative
- 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.