Do you want a tasty Paleo dessert or something delicious with your coffee, or do you have something to celebrate? Then make this delicious cake as a variation on the classic cake. A light and soft lemon cake full of lemon flavour!
Ingredients
5 eggs
1/3 cup coconut oil, melted & cooled (76 grams)
1/3 cup maple syrup (75 grams)
1/3 cup lemon juice (113 grams)
Zest of 1 lemon
1/2 cup plus 1 tablespoon coconut flour (68 grams)
1/4 cup tapioca flour (34 grams)
1/2 teaspoon baking powder
Pinch of salt
Glaze
1/3 cup coconut butter (grated & melted) (76 grams)
2 tablespoons maple syrup
2 tablespoons lemon juice
Method
Preheat the oven to 180°C and grease a cake tin (20cm x 9cm)
In a mixing bowl, beat the eggs with the coconut oil, maple syrup, lemon juice and lemon zest.
Add coconut flour, tapioca flour, baking powder and salt. Mix well.
Transfer to the prepared cake tin. Bake for 36-40 minutes, or insert a skewer into the center of the cake if it comes out clean, it’s done.
Remove from the mold and let cool completely.
In a small bowl, combine the melted coconut butter (santen), maple syrup and lemon juice for the glaze. Spread over cake.
Slice and enjoy!