Caloric intake: 198
With 6.5 grams of protein, 20.5 grams of carbohydrates, and 10.5 grams of fat each serving,
45 minutes
No matter what your dietary restrictions are, this luscious Lemon-Coconut Almond Flour Cake will be a hit with any dessert lover. An ideal cake for every celebration!
Cake Made with Coconut Flour and Lemon Almonds
This flour cake with lemon and almonds is absolutely delicious. In addition to being delicious, it is free of dairy and gluten. The original almond cake recipe served as inspiration for this gluten-free version, which added coconut and lemon. Making a coconut almond cake that is free of gluten and dairy isn’t only about making someone’s diet easier; it’s also about making a tasty treat that everyone can enjoy. The combination of the nutty almond flavor with the tropical sweetness of coconut and the zesty, fresh tang of lemon creates a texture that is reminiscent of a tres leches cake, but with lemon-coconut characteristics instead.
Cake Mix for a Simple Lemon and Almond Delight
- You can make this cake gluten-free, garin-free, and add a hint of almond flavor by substituting almond flour for all-purpose flour.
- Sugar substitute: Use granulated sugar or calorie-free monk fruit sweetener.
Regarding lemons, this almond cake recipe calls for just the zest. - An equal number of room-temperature egg whites and yolks, totaling six, are required. The cake will rise and have a light, airy texture thanks to the firm peaks created by whipping the egg whites.
- For the extraction, I opted for almond and vanilla extracts to elevate the taste.
- To temper the sweetness, add a pinch of fine sea salt.
- To make a quick topping, just buy some frozen coconut whipped cream (like Cocowhip) and let it thaw in the fridge.
- For an extra burst of coconut flavor, top the cake with toasted, unsweetened coconut flakes.
- You can get the recipe card with all the necessary measurements and directions at the bottom of this post.
Recipe for Lemon-Coconut Almond Cake: First Things First: Set oven rack to center position and heat to 350°F. Before you line a 9-inch spring form pan with parchment paper, spray it with nonstick spray, then sprinkle almond flour on top.
In a separate dish, mix the sugar with the zest of two lemons to make lemon sugar. Combine the two to extract the essential oils from the lemon. Divide the lemon sugar into two tablespoons and set aside for use with the egg whites later.
The egg yolks and the rest of the lemon sugar should be whisked together until the mixture is thick and light in color. This is the wet ingredient. Stir in the salt, almond and vanilla essences.
In a stand mixer bowl, whisk the egg whites until they turn opaque. Beat the egg whites until they form stiff peaks, then sprinkle in the leftover lemon sugar.
Mix All the Substances Together: Using a rubber spatula, fold in a fourth of the egg whites to the yolk mixture. Once the yolk mixture is complete, gradually incorporate half of the almond flour and the rest of the egg whites. Mix in the remaining flour by gently folding it in.
Cook: After the pan is ready, pour in the batter and bake for 30–35 minutes, or until the top is brown and slightly give when touched.
After cake cooling, take it out of pan: Five minutes is all it takes for the hot cake to cool on a wire rack. Before turning the pan upside down onto the rack, run a butter knife around its edges. After releasing the springform pan from its sides and bottom, carefully peel off the parchment paper. After inverting the cake, allow it to cool entirely.
Make the Cake Look Nice: Garnish the lemon almond coconut cake with toasted coconut and dollop it with whipped coconut cream before serving.
fluke the egg yolks
the batter by beating the egg whites
Are almond flour and almond meal interchangeable?
While both almond flour and almond meal are prepared by grinding almonds, the skins are removed from almonds for almond meal. Although almond meal is coarser in texture, you can use almond flour in place of it in baking recipes.
Many Iterations of Almond Lemon Cake
Using the zest of a big orange instead of lemons will give it a different citrus flavor.
If you’re unable to locate Cocowhip, you can whip up some homemade coconut cream with powdered sugar and coconut milk.
Not a fan of coconut? You can skip the shredded coconut and use a conventional frozen whipped cream topping, like Truwhip, instead.
Do you happen to have a spring-form pan on hand? Cut the cake using a 9-inch circular pan.
Salt: Use fine sea salt in place of table or kosher salt.
Add some berries to this coconut almond cake if you like.
Storage
After a good night’s rest under plastic wrap, this lemon and coconut cake can be refrigerated for up to three days without the cream topping. After frosting, store cake in fridge for up to 5 days.
No whipped cream topping necessary; this cake freezes beautifully any way. Put the slices in a large zip-lock bag after wrapping them with foil. Put the cake in the fridge to thaw before cutting into it.
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