Coconut Flour Lemon Cake

A healthy, gluten-free coconut flour lemon cake — lightly sweet, moist and full of fresh citrus flavour, perfect for a simple homemade dessert.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 slices

Course: Dessert, Snack

Cuisine: Fusion, Indian

Calories: 190

Ingredients Equipment Method Notes

Ingredients

1 cup coconut flour sifted
4 eggs large, room temperature
1/2 cup plant milk unsweetened (milk or almond/coconut milk)
1/3 cup mild cooking oil such as light olive oil or coconut oil, melted
1/2 cup natural sweetener or sugar such as coconut sugar, jaggery powder or cane sugar — adjust to taste
2 tsp baking powder
1/4 tsp salt optional, to balance sweetness
2 tbsp fresh lemon juice from 1 small/medium lemon
1 tbsp lemon zest use only the yellow part

Equipment

8-inch round cake pan

Method

Preheat oven to 180 °C (around 350 °F). Grease an 8-inch round cake pan and line the bottom with a small parchment paper circle if available.
In a mixing bowl, crack in eggs and whisk along with plant milk, melted oil, lemon juice and lemon zest until well combined.
Add coconut flour, sweetener, baking powder and salt to the wet mixture. Stir gently until you get a smooth batter. Coconut flour absorbs a lot of moisture, so the batter will thicken a bit.
Pour the batter into the prepared cake pan and smooth the top gently with a spatula.
Bake for 28-32 minutes or until the top is golden and a skewer inserted at center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then lift out carefully and cool completely on a wire rack before slicing.

Notes

You can add a light drizzle of fresh lemon juice and a dusting of powdered sweetener before serving. For an Indian twist, serve with warm chai or cardamom tea. Store any leftovers in an airtight box; cake stays good for 3–4 days at room temperature.

Coconut Flour Lemon Cake