The Best Meyer Lemon Paleo Cake

Total Calories: 3,840.79

The best paleo dessert I have ever tried and one of the best cakes as well! Grain free!

Possible Allergies: Tree-Nuts,Sulfites,FODMAP

The best paleo dessert I have ever tried and one of the best cakes as well! Grain free!

Ingredients:

  • 2 cups blanched almond flour
  • ½ cup coconut flour
  • ½ tsp sea salt
  • 2 tsp baking soda
  • ⅔ cup agave syrup
  • ⅔ cup coconut oil
  • 4 large eggs, room temperature
  • 2 tbs vanilla extract
  • 1 tbs meyer lemon zest
  • 6tbs freshly squeezed meyer lemon juice
  • ½ tbs meyer lemon zest
  • 2 tsp vanilla extract
  • 4 tbs agave syrup

Instructions:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients in a medium mixing bowl until all lumps are gone.
  3. Measure out ⅔ cup of coconut oil in Pyrex measuring cup and microwave in 10 second intervals until liquified.
  4. Mix coconut oil and agave syrup in bowl with an electric mixer.
  5. Continue mixing and add eggs one at a time.
  6. Add in vanilla and lemon zest.
  7. Pour wet ingredients into the almond flour mixture and mix well with a wooden spoon or spatula.
  8. Mixture will be somewhat thick and not pourable.
  9. Grease a 9 inch round cake pan with coconut oil and dust generously with coconut sugar.
  10. Spoon batter into cake pan and gently spread to fill pan.
  11. Bake for 40 minutes or until toothpick inserted comes out clean.
  12. Let cake rest for 10 minutes and then flip onto cooling rack until completely cool.
  13. While cake is baking, bring all glaze ingredients to a simmer on medium.
  14. Turn heat to low and simmer for 10 minutes.
  15. Pour glaze into a heat proof container and cool to room temperature.
  16. When cake is cool, use a fork to gently create holes all over the surface.
  17. Pour glaze all over the cake.
  18. Store cake in the refrigerator.

Instructions:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients in a medium mixing bowl until all lumps are gone.
  3. Measure out ⅔ cup of coconut oil in Pyrex measuring cup and microwave in 10 second intervals until liquified.
  4. Mix coconut oil and agave syrup in bowl with an electric mixer.
  5. Continue mixing and add eggs one at a time.
  6. Add in vanilla and lemon zest.
  7. Pour wet ingredients into the almond flour mixture and mix well with a wooden spoon or spatula.
  8. Mixture will be somewhat thick and not pourable.
  9. Grease a 9 inch round cake pan with coconut oil and dust generously with coconut sugar.
  10. Spoon batter into cake pan and gently spread to fill pan.
  11. Bake for 40 minutes or until toothpick inserted comes out clean.
  12. Let cake rest for 10 minutes and then flip onto cooling rack until completely cool.
  13. While cake is baking, bring all glaze ingredients to a simmer on medium.
  14. Turn heat to low and simmer for 10 minutes.
  15. Pour glaze into a heat proof container and cool to room temperature.
  16. When cake is cool, use a fork to gently create holes all over the surface.
  17. Pour glaze all over the cake.
  18. Store cake in the refrigerator.

Click “Read More” To View The Full Recipe
Read More

Original Author

Meyer Lemon Paleo Cake







LEAVE A REPLY

Please enter your comment!
Please enter your name here