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This moist Lemon-Coconut Almond Flour Cake just isn’t only a treat for those following a gluten-free or dairy-free weight-reduction plan but a pleasant dessert everyone will love. The right cake for any occasion!

Lemon Almond Flour Cake with Coconut

I’m pretty obsessive about this lemon almond flour cake! It’s dairy-free, gluten-free and so delicious!! The recipe evolved from this original almond cake recipe, incorporating lemon and coconut while maintaining a gluten-free base with almond flour. Making a gluten-free, dairy-free coconut almond cake just isn’t nearly accommodating dietary restrictions—it’s about crafting a delicious, moist, and flavorful dessert that everybody can enjoy! The feel jogs my memory of a tres leches cake, only with lemon-coconut flavors, combining the nutty essence of almonds with the tropical sweetness of coconut, all brightened by the zesty, fresh tang of lemon.

Easy Lemon Almond Flour Cake Ingredients

• Almond Flour: Using almond flour as a substitute of all-purpose flour makes this cake garin-free, gluten-free and imparts a subtle almond flavor.
• Sweetener: Select granulated sugar or monk fruit sweetener, which has zero calories.
• Lemons: We’re only using the lemon zest for this almond cake recipe.
• Eggs: You would like 6 egg whites and three egg yolks at room temperature. Whipping the egg whites until they form stiff peaks helps the cake rise, producing a light-weight and airy texture.
• Extract: I used vanilla and almond extract to enhance the flavour.
• Salt: A pinch of fantastic sea salt balances the sweetness.
• Coconut Whipped Cream: For a simple topping, buy frozen coconut whipped cream, like Cocowhip, and thaw it within the refrigerator.
• Coconut Flakes: For much more coconut flavor, sprinkle toasted unsweetened coconut flakes over the cake.

See full measurements and directions at the underside of this post within the recipe card.

The right way to Make Lemon-Coconut Almond Cake

1. Prep: Position a rack in the midst of the oven and preheat it to 350°F. Grease a 9-inch spring form pan with nonstick spray, line it with parchment paper, and sprinkle it with almond flour.
2. Lemon Sugar: Mix the sugar and zest of two lemons in a small bowl. Rub it together to release the lemon’s oils. Put aside 2 tablespoons of lemon sugar to make use of later with the egg whites.
3. Wet Ingredients: Whisk the egg yolks and remaining lemon sugar until the yolks change into thick and pale in color. Whisk within the vanilla and almond extracts and salt.
4. Whip the Egg Whites within the bowl of a stand mixer until the whites change into opaque. Sprinkle within the remaining lemon sugar and beat until the egg whites hold high peaks.
5. Mix All of the Ingredients: Stir in 1 / 4 of the egg whites to the yolk mixture with a rubber spatula. Then, gently fold the remaining egg whites and half of the almond flour into the yolk mixture. Gently fold in the remaining of the flour until it’s all blended.
6. Bake: Pour the batter into the prepared pan and bake for 30 to 35 minutes until the highest is golden and springy to the touch.
7. Remove the Cake from the Pan: Let the new cake cool on a wire rack for five minutes. Then, run a butter knife along the sides of the pan and invert it onto the rack. Remove the perimeters and bottom of the springform pan and peel off the parchment. Turn the cake right side up and let it cool completely.
8. Decorate the Cake: Before serving the lemon almond coconut cake, spread the whipped coconut cream excessive and sprinkle it with toasted coconut.

Is almond meal the identical as almond flour?

Almond meal and almond flour are each constituted of ground almonds, but almond meal uses almonds with their skins on, and almond flour removes them. Almond flour has a finer texture than meal, but you should utilize them interchangeably in baking recipes.

Almond Lemon Cake Variations

• Citrus: Switch up the flavour and zest a big orange as a substitute of lemons.
• Coconut Cream: When you can’t find Cocowhip, make homemade whipped coconut cream using coconut milk and powdered sugar.
• Don’t like coconut? Substitute a daily frozen whipped cream topping, like Truwhip, and omit the shredded coconut.
• No spring-form pan? Use a 9-inch round cake pan.
• Salt: Replace kosher or table salt with fantastic sea salt.
• Berries: Sprinkle your favorite berries on top of this coconut almond cake.

Storage

This coconut lemon cake, covered tightly with plastic wrap, can sit on the counter overnight, or the fridge for 3 days if it doesn’t have the cream topping on it. When you frost the cake, refrigerate it for as much as 5 days.

This cake also freezes well, with or without the whipped cream topping. Wrap each slice in foil and store them in a giant zip-locked bag. Thaw the cake within the refrigerator before eating.

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Prep: 20 minutes mins

Cook: 30 minutes mins

cooling time: 15 minutes mins

Total: 1 hour hr 5 minutes mins

Yield: 12 servings

Serving Size: 1 slice

• Position a rack in the midst of the oven and preheat to 350°F. Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour with almond flour.

• In a small bowl, mix the granulated sugar and zest 2 of the lemons. Rub the sugar and zest together to release the essential oils. Put aside 2 tablespoons of the lemon sugar so as to add to the egg whites.

• In a big bowl, whisk together the egg yolks and the remaining lemon sugar.

• Whisk until the yolks change into thick and pale in color, about 1 minute. Whisk within the vanilla extract, the almond extract, and the salt and put aside.

• Within the bowl of a typical electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they change into opaque, about 1 minute.

• Sprinkle within the reserved 2 tablespoons of lemon sugar, and proceed to beat the egg whites until they hold high peaks, 3 to 4 minutes.

• With a versatile rubber spatula, stir in about one-quarter of the egg whites to the egg yolk mixture (no should be gentle here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially.

• While the mixture still has a number of streaks of white left, add the remaining almond flour and fold in, folding until you will have a homogeneous batter.  Be gentle!

• Pour the batter into the prepared pan and shimmy until the batter is level.

• Bake the cake for 30 to 35 minutes, until the highest is golden brown and springy to the touch. Let the new cake cool on a wire rack for five minutes, then run a butter knife along the sides of the cake pan.

• Invert the cake pan onto the rack, remove the perimeters and bottom, and peel away the parchment paper. Turn the cake right side up and permit to chill completely.

• When able to serve, spread the whipped coconut cream excessive of the cake and sprinkle with the toasted coconut. Cut into 12 slices and serve instantly.

Last Step:

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It’s best to top the cake with the whipped coconut cream right once you’re able to eat.
*This was calculated with sugar, if using monk fruit sweetener the load watcher points go all the way down to 4 per slice.

Serving: 1 slice, Calories: 198 kcal, Carbohydrates: 20.5 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 32.5 mg, Fiber: 4 g, Sugar: 14 g