PALEO COCONUT LEMON CAKE
A luscious paleo coconut lemon cake that's thick and bursting with lemon! Made with coconut flour and topped with crispy baked lemon zest, this cake makes an excellent low-carb, gluten-free, calorie-friendly snack!
Provided by Megan Olson
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
- Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey.
- Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined.
- Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 6.9 g, Fat 5.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 228.7 mg, Sugar 5.7 g
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