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"Hunger is the best sauce in the world."--Cervantes

Coconut Flour Lemon Cake Recipe

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This recipe for Coconut Flour Lemon Cake is from MY HOME COOKING - Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup coconut oil
6 eggs
1/2 cup coconut milk
6 TBSP xylitol
1 tsp vanilla extract
f1 tsp lemon zest
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
1/2 lemon, juiced

Directions:
Directions:
Preheat oven to 350 degrees. Measure out coconut oil and place in an 8x8 cake pan. Place pan in oven to melt the coconut oil. Once the oil is melted remove the pan from the oven and let it cool. Whisk the eggs, coconut milk, xylitol, vanilla, and lemon zest together. In a separate bowl, combine coconut flour, baking powder, and salt. Stir the dry ingredients into the wet ingredients. Once the coconut oil is cooled, carefully swirl the oil around the pan, making sure to grease all the sides. Pour the remainder of the oil into the batter and ix until all lumps are gone.
Pour the batter into the greased pan and place on the middle rack. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.

Personal Notes:
Personal Notes:
On a strict eating regime and craving some CAKE. Here's the cake for you, no sugar, no gluten, and yummy too.

 

 

 

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