Gluten Free Lemon, Coconut, Almond Cake

Lemon-Almond-Coconut-Cake

If you are looking for an easy, moist, delicious cake that just happens to work well for Passover too, look no further than this one. With thanks to @recipetineats, and with a few adaptations, I have made it dairy free, gluten free and low sugar. It is super quick and simple to prepare all in one bowl. If you like a sweeter cake, add a little more maple syrup. If you have time to pre-plan, leave eggs on counter to reach room temperature as they will incorporate much more easily into the mixture.

Ingredients

• 1/2 cup olive oil or your preferred fat (I love the olive oil taste)

• 4 large eggs at room temperature

• 1 tsp vanilla extract

• 1/2 cup maple syrup

• 1 1/2 cups super fine almond flour

• 1/4 teaspoon sea salt flakes

• 1 tsp baking powder

• 3/4 cup desiccated or finely shredded coconut

• zest of a large lemon

• 1/4 cup flaked almonds - for decoration

  Method:

1. Preheat oven to 180 C/350 F (160 Fan).

2. Grease a 20cm /8” round cake pan (or springform pan) with coconut oil, butter or oil and line with paper - this makes getting the cake out much easier. You can also use a smaller cake pan for a higher cake.

3. In a large bowl whisk wet ingredients - oil, eggs, vanilla and maple syrup until combined

4. To the bowl add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.

5. Pour batter into cake pan, sprinkle almonds on top.

6. Bake for 40 minutes. Cool for 15 minutes in pan, then carefully turn out onto a cooling rack.

7. Cool for at least an hour before cutting and serving. No need for cream or anything else…