A perfect combination of sweet and tart in this paleo lemon cake made with almond flour and sweetened entirely with maple syrup!
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:6-8 servings 1x
For the cake:
2 1/2 cups almond flour
3 tbsp coconut flour
1/4 cup tapioca flour
1 tsp baking powder
1 tsp baking soda
3/4 cup maple syrup
1/4 cup lemon juice, strained through a sieve to remove seeds & pulp
1 tbsp lemon zest
1 tsp vanilla
For the Icing:
1/2 cup coconut butter
2 tbsp hot water
2 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla
1–2 tbsp lemon juice
Preheat the oven to 350 F and grease and line an 8×8 pan with parchment paper.
In a large bowl mix together the almond flour, coconut flour, tapioca flour, baking powder and baking soda until well combined and clump free.
In a smaller bowl whisk together the eggs, maple syrup, lemon juice, lemon zest and vanilla.
Add the wet ingredients to the dry ingredients and stir well.
Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow it to cool before icing it.
Meanwhile, make the icing by melting all of the icing ingredients together in a small stovetop over low heat. Whisk until the clumps are gone.
Taste and adjust the icing to your preference- either adding more maple syrup, lemon juice, vanilla or water. Note: The icing will harden as it cools. You can choose to use it warmed up as a glaze or let it cool and use it more as an icing.
Spread the icing on the cooled cake. Slice and enjoy!