Paleo Lemon Cake Recipe
This paleo lemon cake is sweet, tart, and bursting with lemony flavor. This nutritious cake is gluten free, vegan, grain free and refined sugar free.
Servings: 10
Calories: 210.3kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- The juice of one lemon
- The zest of one lemon
- 1 1/2 cups unsweetened applesauce
- 1 cup coconut flour
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/4 cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the coconut flour, ground flaxseed, baking soda, and salt to a mixing bowl, then mix well.
- Add the lemon juice, lemon zest, unsweetened applesauce, almond butter, maple syrup, and vanilla extract to a second mixing bowl, then use a whisk to mix well.
- Add the wet ingredients to the dry ingredients, then stir to combine (the batter will be very thick).
- Spoon the batter into a medium sized loaf pan lined with parchment paper (mine is 9.25 x 5.25 x 2.75 inches).
- Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool to room temperature before removing from the pan and serving.
Notes
- Store this paleo lemon cake in an airtight container in the fridge for up to five days or freeze it for up to six months.
Nutrition
Serving: 1Slice | Calories: 210.3kcal | Carbohydrates: 25.9g | Protein: 5.1g | Fat: 10.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 4.4g | Sodium: 172.6mg | Potassium: 195mg | Fiber: 7g | Sugar: 14.7g | Vitamin A: 11IU | Vitamin C: 2.2mg | Calcium: 120mg | Iron: 1.2mg