Almond Flour Lemon Cake Recipe
User Reviews
4.7
Almond Flour Lemon Cake Recipe
Description
This Almond Flour Lemon Cake features a blend of almond flour and tapioca flour combined with wet ingredients including avocado oil, pure maple syrup, eggs, lemon zest, lemon juice, and optional vanilla extract. The batter is carefully mixed, then baked at 350°F in a springform pan covered by foil for the first 30 minutes to ensure the top doesn’t brown too fast. It bakes fully after removing the foil, with doneness checked by an internal temperature of 190°F.
The resulting cake has a delicate crumb with moistness from the avocado oil and sweetness from the maple syrup. The lemon zest and juice give a bright citrus note throughout. An optional glaze made of confectioners' sweetener and lemon juice can add extra tang and sweetness after baking.
This cake suits those looking for a gluten-free dessert with the natural flavors of nuts and citrus without refined sugar if the glaze is skipped or adapted. It can be made with olive oil or melted butter as alternatives, though avocado oil keeps a neutral oil flavor. The recipe allows for mixing the batter by hand or in a food processor or mixer for convenience.
Ingredients
- 2/3 cup (158ml or 5.3oz) avocado oil
- 2/3 cup (158ml or 5.3oz) pure maple syrup
- 3 lemon zested and juiced (about ⅓ cup (74ml) of juice and over 1 Tbsp of zest, plural
- 3 large egg
- 1 tsp vanilla extract optional, pure
- 3 cups (340g or 12oz) almond flour
- ½ cup (65g or 2.2oz) tapioca flour
- 1 1/2 tsp baking powder
- 1 tsp salt
Optional Glaze:
- 1 cup (120g or 4.2oz) confectioners sweetener
- 2 Tbsp (15ml) lemon juice or water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper.
- In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until everything is well-combined.
- In a separate bowl, stir together the dry ingredients (almond flour, tapioca flour, baking powder, and sea salt) until combined.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a smooth batter forms.
- Pour the cake batter into the prepared pan and cover it with foil (this will prevent the top of the cake from getting darker than golden brown). Bake for 30 minutes with the foil on, then remove the foil and bake for another 15 to 25 minutes, or until the cake tests clean.
- Cake is fully cooked once it reaches an internal temperature of 190 degrees F. you can check the temperature by inserting an instant read thermometer into the center of the cake.
- Allow the cake to cool completely before releasing it from the cake pan.
Notes
- You can substitute avocado oil with olive oil or nearly 1 cup of melted butter, though olive oil will impart its flavor.
- For a sugar-free option, use a sugar-free confectioners' sweetener in the optional glaze.
- Batter can be prepared using a blender, food processor, or electric mixer to save time and ease mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(8-inch) cake
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1slice (of 8) | |
| Calories | 521kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 35g | 54% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 70mg | 23% |
| Sodium | 451mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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