Description
Delightful Gluten-Free Lemon Cake. Perfect for birthdays and holidays! But any day will work! Sugar-free, Dairy-free, Keto, Low-carb, THM-S
Ingredients
Scale
Cake Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup non-GMO erythritol
- 2/3 teaspoon Now Better Stevia
- 1/2 cup almond, cashew, or coconut milk
- 4 eggs
- 2 teaspoons lemon extract
- 1 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 2 teaspoon baking powder
- 1/4 teaspoon sea salt
Lemon Frosting Ingredients:
- 1 cup palm shortening
- 1/3 cup coconut milk
- 1/3 cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
- 4 teaspoons coconut flour
- Pinch of sea salt
- 2 teaspoons lemon extract
- 2 tablespoons coconut oil, melted
Instructions
Cake:
- Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper or spray a 9″ x 13″ cake pan with coconut cooking spray.
- In a large bowl, mix together melted coconut oil, erythritol, stevia, almond milk, eggs, and lemon extract.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Add the flour mixture to the egg mixture and beat until smooth.
- Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
- Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.
Frosting Instructions:
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
- Add in the coconut oil and mix until well blended.
- Fill and frost round cake layers.