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Lemon cake with melted chocolate chips on top.

Paleo Lemon Cake with Chocolate Chips

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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 196 kcal

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 Tablespoon Melted Coconut Oil
  • 2 Tablespoon Lemon Juice
  • Cup Coconut Sugar You can sub with lakanto monkfruit.
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Lemon Zest

Chocolate Chips

  • ¼ Cup Chocolate Chips

Instructions
 

Making the Cake 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.
  • 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!
  • The last step is to add your chocolate chips! I like to sprinkle a generous amount on top, but you can also fold them into the batter.

Baking

  • 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!

Notes

How to store leftovers

The cake can be left at room temperature for a couple of days, but it will last longer if it's refrigerated. (About 7-10 days.) You can also freeze slices! (Or your mini loafs!) Store them in an air tight glass container. When you remove them from the freezer, place them in the fridge to defrost! Or eat them slightly frozen.. I'm not sure why, but I love the texture of frozen baked goods!

Nutrition

Serving: 8gCalories: 196kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 4gCholesterol: 61mgSodium: 181mgPotassium: 23mgFiber: 2gSugar: 5gVitamin A: 89IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Keywords gluten-free lemon cake, healthy cake recipes, lemon cake recipe, lemon pound cake, moist lemon cake, paleo lemon cake
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