Description
This naturally gluten-free Lemon Ginger Cake is bright, moist, and made without any refined flour. Almond flour, fresh lemon juice, and spicy ginger make it perfect for brunch or a light, feel-good dessert.
Ingredients
2 large eggs
½ cup almond flour
¼ cup maple syrup or honey
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tbsp freshly grated ginger (or 1 tsp ground ginger)
⅓ cup plain Greek yogurt or dairy-free yogurt
2 tbsp coconut oil, melted
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line and grease an 8×4″ loaf pan.
2. In a bowl, beat the eggs, lemon zest and juice, grated ginger, maple syrup or honey, yogurt, and coconut oil until smooth.
3. Fold in almond flour, baking powder, and salt until just combined.
4. Pour batter into the loaf pan and smooth the top.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use fresh ginger for maximum flavor, but ground ginger works in a pinch.
Let the cake cool completely to set its structure before slicing.
For extra flair, top with candied lemon peel or a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7
- Sodium: 60
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 5
- Cholesterol: 55