This Lemon Coconut Almond Cake is a delightful treat that combines the tangy zest of lemon with the rich flavors of coconut and almond. It’s a perfect dessert for any occasion, offering a light and fluffy texture with a moist crumb. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this cake is sure to impress. The optional garnishes of dark chocolate chips or sliced almonds add an extra touch of decadence. Enjoy the fresh, vibrant flavors of this delicious and healthy cake!

Full Recipe:

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:

1. Beat Eggs and Sweetener:
   • In a large mixing bowl, beat the eggs and erythritol (or honey) together until light and fluffy.
2. Add Wet Ingredients:
   • Add the coconut oil (or olive oil), natural yogurt, and lemon zest. Mix well to combine.
3. Stir in Coconut:
   • Stir in the desiccated coconut.
4. 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:

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

Cool and Serve:

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

 

Nutritional Benefits:

This cake is not only delicious but also offers several nutritional benefits. Almond flour is high in protein and healthy fats, while coconut provides fiber and essential nutrients. Using erythritol as a sweetener makes this cake lower in sugar, and the natural yogurt adds probiotics for gut health.

Ingredient Tips:

• Coconut Oil: Ensure the coconut oil is melted but not hot before adding it to the batter.
• Almond Flour: Use finely ground almond flour for the best texture.
• Lemon Zest: Freshly grated lemon zest provides the most vibrant flavor.

Cooking Tips:

• Mixing: Avoid over-mixing the batter to keep the cake light and airy.
• Baking: Check the cake at the 20-minute mark to avoid over-baking. The cake is done when a toothpick comes out clean.

Variations:

• Citrus Twist: Substitute the lemon zest with orange zest for a different citrus flavor.
• Nutty Addition: Add chopped nuts like pecans or walnuts to the batter for extra crunch.
• Fruity Touch: Mix in fresh or dried berries for added sweetness and texture.

Serving Suggestions:

• With Tea or Coffee: Enjoy a slice with your favorite hot beverage.
• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Brunch: Pair with fresh fruit for a lovely brunch option.

Final Thoughts:

This Lemon Coconut Almond Cake is a versatile and delightful dessert that’s both healthy and satisfying. Its simple preparation and wholesome ingredients make it a perfect choice for health-conscious bakers. Whether for a special occasion or a casual treat, this cake will bring joy and deliciousness to your table. Bon appétit!