Paleo Lemon Cake (gluten-free, grain-free)
Paleo Lemon Cake (gluten-free, grain-free)
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ½ cup almond flour
- ¼ cup tapioca or arrowroot flour
- ½ teaspoon baking soda
Wet ingredients:
- ½ cup coconut milk full-fat (mix well before measuring)
- ½ cup ghee or 1 stick butter melted
- ¼ cup honey
- 4 eggs room temp
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Topping:
- Lemon Curd optional topping (here are recipes for paleo lemon curd and instant pot lemon curd)
- Candied lemon slices optional (got these at Trader Joe's)
Instructions
To Make this Cake in an Oven:
- Preheat oven to 350F.
- Add the dry ingredients to a bowl and mix well.
- Add the wet ingredients to the bowl with the dry ingredients and mix well.
- Pour the batter into a well greased 8x8 pan.
- Bake at 350F for 30 minutes (do a toothpick test - make sure it comes out clean).
- Allow the cake to cool, then top with lemon curd and candied lemon slices if desired.
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