Thursday, April 18, 2013

Lemony-Coconut Cake

Here's a recipe for another yummy cake.  It is best served warm, I find.  The texture reminds me of corn-muffins and the lemony flavor is delicate, not overpowering.


4 eggs
1/3 cup coconut oil
1/2 cup coconut flour
1 cup almond meal
1 - 1 1/2 cups milk
juice from 1 lemon
1/2 tsp baking soda
1 tbs vanilla extract
stevia, to taste

unsweetened shredded coconut (optional)

*Note: the ingredients listed above make a delicately lemony flavored cake.  If you would like something with a stronger lemon flavor you could try adding more lemon juice and using less milk (for correct liquid-ratio).*


Use a wire whisk to whisk the eggs.  Heat the coconut oil on stovetop over low until melted.  Whisk well into the eggs.  Next, mix in the 1 cup milk and coconut flour, mixing to get out any lumps.  Add the almond meal and mix.  Add the lemon juice, baking soda, vanilla extract and stevia and mix well. Add in more milk if the mixture is too thick.  It's amazing how the coconut flour absorbs the liquid so well! 

Grease pan and sprinkle with a layer of shredded coconut on the bottom (optional).

Pour the mixture into the greased cake, pie pan, or muffin tin.  Sprinkle some more shredded coconut on top (optional).

Place in an oven preheated to 350 for 30-35 minutes (for cake or pie pan, less time for muffin-size) or until the edges *just* begin to brown.

This cake is very good when served still warm but it is also good out of the fridge as a left-over! 

For the chocoholic, you could add some home made chocolate sauce, but I do find that does overpower the lemony-aspect of this cake. 

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