For all you non-chocolate lovers, here is a delicious lemon cake that tastes incredible! P.S. Enjoy!
Ingredients
For the crumb:
1/4 cup of coconut oil
3/4 cup of almond flour
2/3 cup of coconut sugar
lemon zest from half a lemon
For the cake:
1/4 cup of lemon juice
3 eggs
1 teaspoon of vanilla extract
3 tablespoons of coconut oil (if there are chunks, melt it in the microwave for 15 seconds)
2/3 cup of coconut sugar
2 cups of almond flour
1/3 cup of coconut flour
1 pinch of salt
For the lemon curd:
1 pinch of salt
3 eggs
1 tablespoon plus 1/2 teaspoon of lemon zest
1/2 cup of lemon juice
6 tablespoons of maple syrup
6 tablespoons of coconut oil
For the icing (optional):
2 tablespoons of lemon juice
2/3 cup of paleo powdered sugar
Instructions:
Preheat the oven to 350 degrees and line a square or rectangular pan with parchment paper
For the lemon curd:
In a medium-size saucepan, whisk lemon juice, eggs, maple syrup, salt & zest.
On medium heat whisk mixture for 45 seconds (it should be combined).
while whisking, add coconut oil.
Keep mixing until it thickenings up and is able to coat the back of a spoon.
Put in the fridge until you are ready to use in your cake batter.
If it does not seem thick enough, put back on medium heat until it is able to coat a back of a spoon.
For the cake:
Preheat the oven to 350 degrees and line a square pan with parchment paper.
In a large bowl whisk together the eggs, lemon juice, zest, coconut oil, vanilla extract, and coconut sugar.
In a separate bowl combine the almond flour, coconut flour, baking soda, and salt.
Slowly pour the wet mixture into the dry and mix until all the way combined
If your batter is to thick feel free to add a little bit of water to make it more of a cake batter consistency.
Now pour your batter into your pan and smooth out evenly
Once the batter is evenly spread, add your lemon curd and start to swirl it into the batter
Add an even layer of the crumble over the top of the batter
Cook for 35 to 40 minutes!
Let cool and enjoy!
For the icing (optional):
Mix together the powdered sugar and lemon juice until it is a good consistency to use as an icing
3 tablespoons of coconut oil (if there are chunks, melt it in the microwave for 15 seconds)
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