Description
This bright, zesty Paleo Flourless Lemon Cake is naturally gluten-free, dairy-free, and refined sugar-free. Made with almond flour, honey, and fresh lemon juice, it’s moist, fluffy, and bursting with citrus flavor.
Ingredients
1/3 cup fresh lemon juice (about 2–3 lemons)
Zest of 2 lemons
4 large eggs
1/3 cup honey or maple syrup
1/4 cup melted coconut oil
2 cups almond flour
1 tsp baking powder (grain-free/paleo if possible)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. Whisk eggs, honey, coconut oil, lemon juice, and zest until smooth.
3. Stir in almond flour and baking powder until just combined.
4. Pour batter into pan and bake 25–30 minutes until a toothpick comes out clean.
5. Cool completely before slicing. Garnish with lemon zest if desired.
Notes
Best enjoyed with fresh berries and coconut whipped cream.
Can be stored in the fridge for up to 5 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg