45-50 minutes
1 cake
Wheat,Dairy,Gluten
Vegetarian
Coconut Flour Lemon Drizzle Cake
45-50 minutes
1 cake
Wheat,Dairy,Gluten
Vegetarian
About this recipe:
The Coconut Flour goes a long way and adds a delightful twist to this classic lemon cake which can be made with either caster sugar or xylitol to reduce the carb loading.
Equipment:
500g/1lb loaf tin, saucepan and 2 x mixing bowls
Ingredients:
COCONUT LEMON CAKE
50g Doves Farm Organic Coconut Flour
50g ground almonds
1 tbsp Doves Farm Baking Powder
3 eggs
2 lemons
75g caster sugar or xylitol
50ml oil
oil, for tin
LEMON DRIZZLE
50g caster sugar or xylitol
lemon juice
Method:
180°C, Fan 160°C, 350°F, Gas 4
Coconut Lemon Cake
- Pre-heat the oven.
- Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
- Put the coconut flour, ground almonds and baking powder into a bowl and stir well to combine.
- Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
- Add the caster sugar or xylitol and oil to the bowl and beat together well.
- Stir in the prepared flour blend.
- Pour the batter into the prepared tin.
- Bake for 45-50 minutes.
- Remove from the oven and leave to cool in the tin.
Lemon Drizzle
- Squeeze the lemons into a small bowl or saucepan and add the caster sugar or xylitol.
- Gently warm until the sugar or xylitol has melted.
- Press a BBQ stick or skewer through the top of the cake to make multiple holes.
- Pour the lemon mixture over the top of the cake and leave until quite cold.
- Carefully turn the cake out of the tin.
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Mrs J
This is a great recipe! The end result was a moist, light cake. I got a modest rise from the addition of the baking powder. Definitely something I will make again and again.
Reviewing: Coconut Flour Lemon Drizzle Cake
Zaline Iqbal
Absolutely delicious (first attempt)! I did double up on ingredients to make a med-large loaf. Definitely my go to recipe for g/free baking!
Reviewing: Coconut Flour Lemon Drizzle Cake
Mads Greenly
This cake is a lovely twist on lemon drizzle cake, I made with coconut oil and it was delicious. The almonds and coconut flour combination are fantastic! Better than the gluten equivalent I think!
Reviewing: Coconut Flour Lemon Drizzle Cake
Morag Lamping
Just made this cake but I used Lime for a change and sprinkled coconut on the top, wonderful recipe
Reviewing: Coconut Flour Lemon Drizzle Cake
Morag Lamping
I've now done this cake with orange and it was great but today I baked it using grapefruit and it was very successful and deliciously different
Reviewing: Coconut Flour Lemon Drizzle Cake
Sarah
Made this for Sunday lunch pud. Lovely. Only had half a lemon so improvised by using limoncello after the sugar syrup. Only had a square flatter tin so used this and kept an eye on it cooking as it reduced the cooking time. Thumbs up from my tribe. Going to make a double amount next time as on the small side for 5 and there was not enough for seconds.
Reviewing: Coconut Flour Lemon Drizzle Cake