ALMOND FLOUR LEMON CAKE 

Ingredients

Serves: Makes 1 standard loaf size

Loaf Ingredients

  • 1 3/4 cup Coco Earth Almond Flour
  • 1/4 cup Coco Earth Coconut Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup Coco Earth Liquid Coconut Oil
  • 1/2 cup non dairy milk 
  • Juice from 1 lemon
  • Zest from 1/2 a lemon

Glaze Ingredients

  • 1 cup icing sugar
  • 3 tablespoons lemon juice

Instructions

  • Preheat oven to 180°C bake. 
  • Line or grease a standard sized loaf or bread tin. 
  • Add the almond flour, coconut flour, baking powder and salt to a large mixing bowl and whisk together to combine. 
  • In a small bowl, whisk the eggs together. 
  • Add the whisked eggs to the mixing bowl full of fry ingredients. Add the coconut oil, milk, lemon juice and zest and mix well to combine. 
  • Pour the batter into the loaf tin. 
  • Bake for 40 minutes or until a knife is removed clean. 
  • Remove from the oven and allow to cool in the tin for 10 minutes. Remove from the tin and allow to cool completely on a wire rack. 
  • To make the glaze, add the icing sugar and lemon juice to a small bowl and whisk until smooth. If you are after a thicker glaze, add more icing sugar, and a thinner glaze, add more liquid (lemon juice). 
  • Pour the glaze over the cake and garnish with extra lemon zest. 
  • Store in the fridge in an airtight container for up to 3 days.