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!
⅓CupCoconut SugarYou can sub with lakanto monkfruit.
1TablespoonLemon Zest
1TeaspoonLemon Zest
Chocolate Chips
¼CupChocolate 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!