This moist, sweet Almond Flour Lemon Cake is full of lemon flavour! Ideal for brunch or dessert.
INGREDIENT
– 2/3 cup avocado oil*– 2/3 cup pure maple syrup– 3 lemons zested and juiced (about ⅓ cup of juice and over 1 Tbsp of zest)– 3 large egg– 1 tsp pure vanilla extract optional– 3 cups almond flour– ½ cup tapioca flour– 1 1/2 tsp baking powder– 1 tsp saltOptional Glaze:– 1 cup confectioner’s sweetener**– 2 Tbsp lemon juice or water
Turn on the oven to 350°F and line an 8-inch springform cake pan with parchment. Mix avocado oil, pure maple syrup, eggs, lemon juice, zest, and vanilla in a large bowl.
Step 1
INSTRUCTIONS
Mix almond, tapioca, baking powder, and sea salt in another bowl. Make a smooth batter with dry and wet ingredients.
Step 2
Pour cake batter into pan and foil to avoid dark top. After 30 minutes, remove the foil and bake for 15–25 minutes until clean.
Step 3
A 190-degree F internal temperature finishes cake. Use an instant-read thermometer to check the cake's centre.
Step 4
Let the cake cool completely before removing it from the pan.