Gluten-Free Lemon Cake

 

This lovely little cake is so easy to make and super fresh. We actually ate it for breakfast and it was really nice (yes it’s that healthy ;) ).

 

I used some nuts and coconut flour to replace the traditional wheat flour and I sweetened it with xylitol. I love xylitol. I think  it’s avery healthy alternative when used sparingly. But if you’re not a fan, you can definitely replace it with your favorite option without any issue. Honey or maple syrup are great options too.

 

It literally takes 5 minutes to whip out and just 15 minutes to bake. You can eat it warm (I guess that will be awesome with some kind of ice cream) or leave it in the fridge overnight and eat it cold, which is delicious too.

 

You only need 5 ingredients and some basic spices for the cake, so it’s a very convenient option if you need to prepare something quickly for your guests or for the kids.

 

And if you like this kind of recipe, don’t forget to check out my eBook by clicking the links below:

Raw Chocolate eBook (now $14.9 instead of $25)

 

 

 

Gluten-Free Lemon Cake

 

What you need (serves 2-4)

 

1/2 cup coconut flour

1/2 cup almond meal

1 pasture egg

About 2 tablespoons of your favorite sweetener

Juice of 1 big lemon

1 pinch cinnamon

1 pinch sea salt

 

Toppings

Fresh homemade yoghurt (or your favorite option), blueberries

 

 

What you do

 

1. Preheat your oven to 180 degrees C.

2. Blend all ingredients into your high speed blender till well combined and pour the mixture into a small tin.

3. bake for about 15 to 20 min until a fork comes out clean and warm.

4. Set aside to set and cool.

5. Serve with yoghurt and fruits.

 

 

 

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