Paleo Lemon Loaf Cake
If you love lemon cake, we think you'll like this recipe too as it's super easy and healthy (no grains! and no dairy! low in sugars!) at the same time.
We've used tapioca flour and coconut flour for the flour mix and no wheat flour, hence its gluten-free and Paleo friendly.
Also, it's very low in sugars as the sweetener we've used are coconut flower nectar and stevia.
Just put this cake on the table and watch it disappear - no-one will notice how healthy it actually is!
Ingredients:
For the Cake
| 100g | Coconut Flour |
| 50g | Stevia |
| 40g | Tapioca Starch |
| 1/2 tsp. | Baking Soda |
| 1/4 tsp. | Himalayan Crystal Salt |
| 5 | Eggs |
| 80ml | Coconut Oil |
| 120ml | Coconut Flower Nectar |
| 80ml | Fresh Lemon Juice |
| 15 drops | Lemon Essence |
For the Frosting
| 45g | Stevia Icing Mix |
| 70g | Raw Coconut Butter |
| 2 Tbsp. | Fresh Lemon Juice |
| 15 drops | Lemon Essence |
Instructions:
- Preheat the oven up to 175C and prepare the loaf pan of 20 x 10cm and grease it with coconut oil and dust it with some tapioca flower.
- Mix the dry ingredients in a mixing bowl and set aside.
- In another mixing bowl, beat the 5 eggs and add all the wet ingredients and mix well.
- Add the wet ingredients into the dry ingredients and mix well and pour into the loaf pan.
- Bake for 30-40 min depending on your oven, until its completely backed inside.You can stick a toothpick into the cake to check if it comes out clean.
- Once completely bake, let the cake cool off completely before you remove it from the loaf pan.
- For the Frosting, simply mix all ingredients well and make a smooth icing.
- Once the loaf is completely cooled off, decorate with the icing on top and serve.
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