Gluten-Free Lemon Cake with Strawberry Frosting
This Paleo Lemon cake is moist, dense, and zesty! It's made with healthy whole food ingredients like fresh lemon juice, almond flour, and coconut oil. It's low in sugar, and can easily be made sugar-free with a monkfruit alternative! The perfect summer treat that the whole family will love!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Whisk
Ingredients
Dry Ingredients
- 1+½ Cups Almond Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 3 Eggs
- 2 Tablespoons Melted Coconut Oil
- 2 Tablespoons Lemon Juice
- ⅓ Cup Coconut Sugar You can sub with lakanto monkfruit.
- 1 Tablespoon Lemon Zest
- 1 Teaspoon Lemon Zest
Strawberry Frosting
- 1 Can Full Fat Coconut Milk Make sure the can has been chilled in the refrigerator overnight.
- ¼ Cup Strawberry Puree For the strawberry puree, I blended fresh strawberries in my blender for about 60 seconds.
- 2 Tablespoons Coconut Sugar You can also sub with maple syrup or lakanto monkfruit.
Instructions
Making the batter:
- Start with a medium sized mixing bowl. Add your almond flour, baking soda, and salt. Use a whisk to blend until fully combined.
- In a separate bowl add eggs, lemon juice, lemon zest, coconut sugar, and melted coconut oil. Blend on medium/high until the mixture is fully combined.
- Slowly start to add your dry mixture into your wet mixture. Scraping down edges each time you add more flour. Once the batter is fully combined, set aside while you grease the baking dish.
Baking:
- You can use a regular cake pan for this recipe, or mini loafs! Even if it's a non-stick pan, I still like adding coconut oil, or non-stick spray. Once your pan is greased, you can start adding the batter!
- Bake at 350 degrees for 20 minutes if it's a regular cake dish. If you use mini loaf pans, it may take a little less time. You'll know it's done when the top is starting to get golden brown. Use a fork or toothpick to check! (If it comes out clean, it's done!)
- Let the cake cool on a metal cooling rack. Once it's at room temperature, ENJOY!
Making the strawberry frosting:
- For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
- Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
- Next, add in the strawberry puree and coconut sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least an hour before frosting the cake. (This will also allow the cakes to fully cool.)
- To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating. It's totally optional, but I also like adding a layer of sliced strawberries on top of the cream.
- Then place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add more strawberries, slice them thinly and add them to the top!
- Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!
Notes
Note - The nutrition facts only reflect one gluten-free lemon cake. (Without frosting.) If you want to make it a layered cake with the coconut cream strawberry frosting, double the cake recipe and use two six inch round cake pans.
Nutrition
Serving: 10gCalories: 156kcalCarbohydrates: 9gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 49mgSodium: 142mgPotassium: 18mgFiber: 2gSugar: 4gVitamin A: 71IUVitamin C: 2mgCalcium: 43mgIron: 1mg
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