Paleo Coconut Lemon Cake

A luscious paleo coconut lemon cake that's thick and bursting with lemon! Made with coconut flour and topped with crispy baked lemon zest, this cake makes an excellent low-carb, gluten-free, calorie-friendly snack!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 75 Calories

Ingredients

• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon lemon extract
• 1 ½ teaspoons baking powder
• 3 egg whites
• 3 tablespoons honey
• ½ cup fresh lemon juice
• ½ cup unsweetened applesauce
• cooking spray
• 1 lemon, zested
• 2 tablespoons almond flour
• ¼ cup coconut oil, melted and cooled
• 1 ½ cups coconut flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.

Step 2

Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey.

Step 3

Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined.

Step 4

Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.

Step 5

Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.