Coconut Oil and Lemon Cake

By alexisknibbs on Jul 15, 2024

Summer is finally here and the kids will be on school holidays soon enough. I hate to be pessimistic but knowing the UK it will probably rain. It normally always rains while the children are on there summer holidays. Therefore I thought that cake making will be on the agenda in our house and I've no doubt it will be on your agenda too.

Lemons may seem like a sour treat but in this cake they are so sweet. The cake has a lovely refreshing taste to it which is perfect for summer. We loved making and eating this one. Of course we had to share the recipe with you and we hope you love it as much as we do.

Do you love cakes and if so what's your favourite cake to eat? Let me know in the comments below and please don't forget to like and follow me.

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Equipment

Small saucepan
Colander
Blender
Grease proof paper
Plastic brush
Loaf tin or cake tin

Ingredients

Lemons x 2
Almond flour x 200g
Tapioca starch x 100g
Coconut oil x 125g
Maple syrup x 125g
Eggs x 2 large or 3 medium
Coconut cream x 2 tbsp
Baking powder x 1 tsp
Salt x 1 tsp
Oil to grease the tin

Method

Pre-line or grease a loaf tin or cake tin.
Scrunch the grease proof paper in your hands then spread the paper on the base and around the edges.
Pour the oil on the base of the grease proof paper and spread in around the base and the sides using the plastic brush.
Set aside.
Put the large saucepan of water onto a high heat on the hob.
Bring to the boil and carefully put the lemons into the water.
Turn the heat down to a simmer and cook the lemons for 10 minutes.
Leave to cook.
After 10 minutes remove from the heat and drain through the colander.
Add the almond flour, tapioca starch, maple syrup, eggs, salt, coconut cream, salt and the cooked lemons to the food processor.
Put the lid on and blend all of these ingredients together.
Blend until smooth-ish.
Pour the mixture into the pre-lined or greased tin and spread it as evenly as possible across the base.
Put the tin into the oven for about 25 - 30 minutes or until golden brown.
To check it's cooked put a skewer in and if it comes out clean-ish the cake is done.
If it comes out with lots of cake mix on the end then put it back in for 3 - 5 minutes.
Keep doing this until the skewer comes out clean-ish.
Remove from the oven and leave to cool.
Then slice and serve.
Finally enjoy.

Coconut Oil and Lemon Cake

Coconut Oil and Lemon Cake was a delicious treat to bake. My husband like it so much the first time he ate this cake he had a slice and a half. It was very easy to prepare and cook. The cake is also freezable too. If you wanted to make this cake and eat it at a later point then you can. It will last for up to 5 days as well. Although it is better fresher. The cake goes down well with a cup of tea or coffee too. However you decide to eat this cake, as always, please enjoy. Thank you. xxx