Lemon Coconut Almond Cake Recipe

This Lemon Coconut Almond Cake is a light, moist, and deliciously fragrant dessert that is naturally gluten-free and can be customized to suit various dietary preferences. With the zesty brightness of lemon and the rich nuttiness of almond flour, this cake is perfect for any occasion, whether as a quick treat or an elegant dessert.

Preparation Time

  • Prep time: 10 minutes
  • Microwave cook time: 2-3 minutes
  • Oven bake time: 15-20 minutes
  • Total time: 25-30 minutes

Ingredients

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

Directions

  • Prepare the Batter:
    • In a mixing bowl, whisk together the eggs and erythritol (or chosen sweetener) until well combined.
    • Add the coconut oil and natural yogurt, mixing until smooth.
    • Stir in the lemon zest and desiccated coconut.
  • Combine Dry Ingredients:
    • In another bowl, combine almond flour, baking powder, and salt. Mix well.
  • Mix Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be smooth and slightly thick.
  • Prepare for Cooking:
    • Microwave Method: Pour the batter into a microwave-safe dish or individual microwave-safe mugs for single servings.
    • Oven Method: Preheat the oven to 350°F (175°C). Grease a small baking dish or use silicone muffin cups.
  • Cook the Cake:
    • Microwave: Cook on high for 2-3 minutes, or until the cake has risen and is firm to the touch. Cooking time may vary based on your microwave.
    • Oven: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Garnish and Serve:
    • Optionally sprinkle dark chocolate chips or sliced almonds on top before cooking, or add them as garnish after the cake is done.
    • Allow the cake to cool slightly before serving.

Serving Suggestions

  • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Drizzle with a lemon glaze for extra citrusy sweetness.
  • Pair with a cup of tea or coffee for a cozy afternoon treat.

Cooking Tips

  • For a more pronounced lemon flavor, increase the amount of lemon zest or add 1 teaspoon of lemon juice to the batter.
  • Avoid overmixing the batter to ensure a light and tender texture.
  • Use silicone molds for easier removal of individual servings.

Nutritional Benefits

  • Almond Flour: High in protein, healthy fats, and Vitamin E.
  • Coconut: Provides dietary fiber and adds natural sweetness.
  • Yogurt: A good source of calcium and probiotics.

Dietary Information

  • Gluten-Free: Made with almond flour, this cake is suitable for those with gluten intolerance.
  • Low-Carb Option: Replace honey with a low-carb sweetener for a keto-friendly dessert.
  • Dairy-Free: Substitute yogurt with a dairy-free alternative, such as coconut yogurt.

Nutritional Facts (Per Serving, Approximate)

  • Calories: 220
  • Protein: 7 g
  • Fat: 16 g
  • Carbohydrates: 10 g
  • Fiber: 3 g

Storage

Why You’ll Love This Recipe

  • Simple and quick to prepare, with a microwave option for instant satisfaction.
  • Versatile for different dietary needs like gluten-free, low-carb, or dairy-free.
  • Bursting with fresh and natural flavors from lemon and coconut.
  • Perfectly moist and tender with a delightful nutty texture.

Conclusion
This Lemon Coconut Almond Cake is a wonderfully light yet satisfying dessert that combines wholesome ingredients with a burst of fresh citrus flavor. Whether you’re baking it for a special occasion or just indulging in a sweet treat, this recipe is sure to become a favorite in your repertoire. With minimal prep time and ingredients, it’s ideal for when you’re craving something delicious and homemade!

Frequently Asked Questions

  1. Can I use other flours instead of almond flour?
    Yes, you can substitute almond flour with oat flour or a gluten-free flour blend. Adjust the liquid content as needed.
  2. Is there a substitute for erythritol?
    Yes, you can use sugar, honey, maple syrup, or any other preferred sweetener.
  3. Can I make this dairy-free?
    Yes, use a dairy-free yogurt alternative like coconut yogurt.
  4. What can I use instead of coconut oil?
    Mild olive oil or melted butter works perfectly as substitutes.
  5. Can I add other flavors?
    Absolutely! Add vanilla extract or a dash of cinnamon for variation.
  6. How do I prevent the cake from drying out?
    Avoid overbaking and ensure proper storage in an airtight container.
  7. Can I make this as muffins?
    Yes, pour the batter into muffin cups and bake at the same temperature for 12-15 minutes.
  8. Can I freeze this cake?
    Yes, wrap individual slices and store them in the freezer for up to 2 months.
  9. How do I ensure the cake rises properly?
    Make sure your baking powder is fresh and evenly mixed into the dry ingredients.
  10. Can I skip the chocolate chips or almonds?
    Yes, they are optional and can be omitted for a simpler cake.