Description
This Moist Lemon Coconut Almond Cake is a light and refreshing dessert, perfect for any occasion. Made with almond flour, shredded coconut, and a zesty lemon flavor, this cake is a delightful twist on a traditional treat. The cake has a tender, moist crumb, enhanced with a light glaze of coconut milk and lemon juice. Topped with crunchy almond slices, it’s a satisfying combination of sweet and nutty flavors. Whether you’re following a gluten-free or dairy-free diet or simply craving a fresh dessert, this cake is sure to please. Try it out for your next gathering, and let the citrusy aroma fill your kitchen!
Ingredients
- 1 ½ cups (180g) almond flour
- ½ cup (60g) shredded coconut (unsweetened)
- ½ cup (100g) coconut sugar (or granulated sugar)
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (1.5g) salt
- 3 large eggs (or flax eggs for vegan option)
- ⅓ cup (80ml) coconut oil, melted
- ½ cup (120ml) almond milk (or any plant-based milk)
- 1 teaspoon (5ml) vanilla extract
- Zest of 1 lemon
- 2 tablespoons (30ml) fresh lemon juice
- ¼ cup (30g) sliced almonds (for topping)
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) coconut milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan.
- In a large bowl, whisk together the almond flour, shredded coconut, coconut sugar, baking powder, and salt.
- In another bowl, whisk the eggs (or flax eggs), melted coconut oil, almond milk, vanilla extract, lemon zest, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients until just combined (do not overmix).
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle sliced almonds over the top of the cake.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- If using the glaze, whisk the powdered sugar, lemon juice, and coconut milk until smooth, then drizzle over the cooled cake.
Notes
- You can substitute the coconut sugar with regular granulated sugar for a sweeter result, but the coconut sugar adds a nice depth of flavor.
- If you don’t have almond milk, any other plant-based milk such as coconut or oat milk will work just as well.
- For a richer flavor, feel free to add more lemon zest or a few drops of lemon extract.
- If you prefer a non-glazed version, simply enjoy the cake as-is or dust it with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cake, coconut cake, almond flour cake, gluten-free cake, healthy cake, coconut almond cake, lemon coconut almond cake