Coconut Flour Lemon Cake -

Coconut Flour Lemon Cake

Coconut Flour Lemon Cake


  • 1 cup of coconut flour
  • 1/3 extra virgin olive oil
  • 1 Tbsp. of baking powder
  • 1 Tbsp. lemon zest
  • 1/8 cup of lemon juice
  • 1 tsp vanilla extract
  • ½ cup Stevia (or sweetener of choice)
  • 4 large eggs
  • ½ cup plant-based milk
  • ¼ tsp salt


  1. Preheat your oven to 350°F.
  2. 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.
  3. In a bowl, whisk together the eggs, plant milk, lemon juice, vanilla, and olive oil.
  4. Then whisk in the coconut flour, Stevia, baking powder, salt, and the lemon zest.
  5. Whisk until the batter becomes smooth and free of lumps. Then pour the batter into the prepared cake pan.
  6. Bake the coconut flour lemon cake for about 25 to 30 minutes until the edges are golden brown.
  7. Let the cake cool in the pan for at least 20 minutes before unmolding and slicing it.
  8. Optional lemon glaze: stir together 1 cup Truvia powdered sugar (or other sweetener) + 2 tablespoons lemon juice until smooth and drizzle over the cooled cake.Option: Serve with fresh blueberries. (talk with Copare coach if you’re in weight loss phase)


Serves 8-10 in total

Serving Size 1 | Calories 189  | Carbohydrates 11g | Fiber 5g | Fat 14g | Protein 5g |  

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