Happy Sunday and hope you all are enjoying a great Memorial Day weekend! Even though tomorrow is most commonly a day of BBQ’s, beach and a day off, we observe this day to remember and honor the fallen who have served our country so bravely. Just some food for thought on this holiday weekend… 🙂
No lacking of deliciousness here
And now, back to the food! I’m always looking to create easy recipes and this Lemon Coconut Almond Cake would be a perfect ending to your picnic or BBQ – maybe even with some dairy-free vanilla ice cream on top! It’s pretty clear that I LOVE this combination of lemon and coconut (hopefully you’re not sick of it yet)! I love that this cake is dairy-free, gluten-free, and keto-friendly and no special equipment required. Just a mixing bowl, a pie pan and an oven. And while it may be hot and sticky where you are (though it’s been chilly and rainy here in Chicago since, uh, March) yes this recipe requires baking, but don’t worry, I have plenty more summer-friendly no-bake recipes coming your way soon!
The “M” word
Now, the only way to really describe how delicious this cake is, is to use the “M” word. My family is probably laughing hysterically reading this, but you know… that word that starts with “m” as you describe the non-dryness of cake? Honestly, it’s my least favorite word, but I get it – there’s just no other word that truly describes the inside of the cake (words like “drenched” or “water-logged” are hilariously no-go’s for the description), but here goes nothing. This cake is moist. There, I said it! (ugh shake it off, Rachel, just shake it off…)
I like to have my husband try out my recipes, especially gluten-free goodies, because he’s definitely not without his opinions. Usually, gluten-free baked goods can be crumbly and dry, but this is quite the opposite! It has a sweet, crunchy topping, almost like a glaze because of the caramelized sugar on top and the cake holds together quite nicely – so much so that you can pick it up and eat it with your hands!
Easy peasy, lemon cake squeezy!
I found a version of this recipe in a keto cookbook by Warrior Made I have, but I like the addition of the lemon extract, instead of the almond extract (or use vanilla if you have that on hand). As my husband said, “the lemon gives it a nice tartness but not too overpowering”. Holla, I’ll take that compliment!
Don’t have any extract on hand? Use fresh lemons instead! Out of coconut oil? Use real butter if you have it! And if you use butter, maybe serve this for Shavuot instead of your BBQ, since the dairy version would be a perfect, lighter ending to your Shavuot meal. Not that there is anything wrong with ending a meal with cheesecake. 🙂
Enjoy! And Happy Weekend ya’ll!
- 3/4 cup Almond flour
- 1/4 cup Unsweetened shredded coconut
- 1/4 tsp Lemon extract
- 2/3 cup Sugar (or sugar substitute like Swerve)
- 1/4 tsp salt
- 4 Eggs
- 1/2 cup Coconut oil, melted
- 1/8 cup Brown sugar (or brown sugar substitute, like Swerve)
- 1/8 cup Sliced almonds
Pre-heat oven to 350F.
Grease a 9-inch pie pan and line with parchment paper
In a bowl, mix all ingredients except the brown sugar sweetener and sliced almonds and stir until combined and no lumps remain
Pour the batter into the pan
In a small bowl, mix the brown sugar sweetener and sliced almonds together and sprinkle on top
Bake for 35-40 min, or until golden brown
Let the cake cool for about 20 minutes, slice and serve. Would be delish with vanilla ice cream!