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Almond Flour Lemon Cake Recipe

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4.4 from 4 reviews

A moist and flavorful Almond Flour Lemon Cake made with natural sweeteners and gluten-free flours. This cake combines the bright zest and juice of fresh lemons with the richness of almond flour and the subtle sweetness of pure maple syrup, creating a perfectly balanced dessert that is both dairy-free and refined sugar-free. It's baked gently to golden perfection, making it a delightful treat for any occasion.

  • Total Time: 60 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 2/3 cup (158ml or 5.3oz) avocado oil
  • 2/3 cup (158ml or 5.3oz) pure maple syrup
  • 3 large eggs
  • 3 lemons (zested and juiced, about ⅓ cup (74ml) of juice and over 1 Tbsp of zest)
  • 1 tsp pure vanilla extract (optional)
  • 2 Tbsp (15ml) lemon juice or water

Dry Ingredients

  • 3 cups (340g or 12oz) almond flour
  • ½ cup (65g or 2.2oz) tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (120g or 4.2oz) confectioner’s sweetener

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until fully combined and smooth.
  3. Combine dry ingredients: In a separate bowl, stir together almond flour, tapioca flour, baking powder, and sea salt until well mixed to ensure even distribution.
  4. Make the batter: Gradually add the dry ingredients into the wet mixture, stirring thoroughly until a smooth, consistent batter forms without lumps.
  5. Prepare to bake: Pour the batter evenly into the prepared cake pan. Cover the pan loosely with foil to prevent the top from browning too much during the initial baking phase.
  6. Bake the cake: Bake covered with foil for 30 minutes. Then remove the foil and continue baking for an additional 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Check doneness: For best results, measure the internal temperature of the cake with an instant-read thermometer; it should reach 190 degrees Fahrenheit to be fully cooked.
  8. Cool and serve: Allow the cake to cool completely in the pan before carefully removing the springform to maintain its shape and texture.

Notes

  • Avocado oil can be substituted with another mild-flavored oil like grapeseed or light olive oil.
  • For a sweeter taste, adjust the amount of maple syrup or confectioner’s sweetener to your preference.
  • This cake is naturally gluten-free due to almond and tapioca flours, making it suitable for gluten intolerance.
  • Ensure not to overbake the cake to keep it moist and tender.
  • The optional vanilla extract adds depth but can be omitted if unavailable.
  • Using fresh lemon juice and zest enhances the bright citrus flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-lemon-cake-recipe/