Coconut Flour Lemon Cake
Coconut Flour Lemon Cake
Ingredients
4 eggs
½ cup plant milk
⅓ cup olive oil
⅛ cup lemon juice
1 teaspoon vanilla
1 cup coconut flour*
½ cup granulated sugar of your choice, or sugar-free alternative
1 tablespoon baking powder
1/4 tsp salt
1 tablespoon lemon zest
Instructions
Preheat your oven to 350°F.
Grease the bottom and sides of an 8-inch round cake pan with olive oil. For easier unmolding, place a parchment paper circle into the bottom of the pan.
In a bowl, whisk together the eggs, plant milk, lemon juice, vanilla, and olive oil.
Whisk until the batter becomes smooth and free of lumps. Then pour the batter into the prepared cake pan.
Bake the coconut flour lemon cake for about 25 to 30 minutes until the edges are golden brown.
Let the cake cool in the pan for at least 20 minutes before unmolding and slicing it.
Recipe Notes
Optional lemon glaze: stir together 1 cup powdered sugar (or sweetener) + 2 tablespoons lemon juice until smooth and drizzle over the cooled cake.
*Be sure to weigh the coconut flour or measure correctly by gently spooning the flour into the measuring cup. Never dip the measuring cup into the flour, as this will compress it and you end up with way too much flour and a very dry cake batter.
