Here’s a recipe for a delicious coconut flour lemon cake:
Ingredients for Coconut flour lemon cake recipe:
- 1/2 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 4 large eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a medium bowl, whisk together the coconut flour, shredded coconut, baking powder, and salt until well combined.
- In a separate large bowl, beat together the melted coconut oil and honey (or maple syrup) until smooth. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Once cooled, you can optionally dust the cake with powdered sugar or top it with a lemon glaze for extra sweetness.
- Slice and serve the coconut flour lemon cake, and enjoy!
This cake is perfect for any occasion, whether you’re hosting a brunch, celebrating a special event, or simply craving a delicious homemade treat. Enjoy!
FAQs
1. Is coconut flour good for baking cakes?
Coconut flour can be a great option for baking cakes, especially for those who are looking for gluten-free or grain-free alternatives. It’s highly absorbent and adds a unique texture to baked goods. However, it’s important to note that coconut flour behaves differently from traditional wheat flour, so recipes often need to be adjusted accordingly by increasing the liquid content and using more eggs to ensure the desired texture and moisture level.
2. What do I use coconut flour for?
Coconut flour can be used in a variety of recipes, including cakes, muffins, pancakes, cookies, bread, and even savory dishes like coatings for chicken or fish. It’s a versatile ingredient that adds a subtle coconut flavor and can enhance the texture of baked goods. Additionally, coconut flour is popular in gluten-free and paleo baking due to its unique properties.
3. How do you make coconut flour from fresh coconut?
To make coconut flour from fresh coconut, start by cracking open a coconut and removing the flesh. Next, shred or grate the coconut flesh using a grater or food processor. Spread the shredded coconut evenly on a baking sheet and bake in a preheated oven at a low temperature (around 200°F or 95°C) for 4-6 hours, stirring occasionally, until it’s completely dried out and crispy. Once dried, allow the coconut to cool before grinding it into a fine powder using a blender or food processor. Sieve the ground coconut to remove any larger pieces, and voilà – homemade coconut flour!
4. What does lemon do to cake?
Lemon adds a bright and refreshing flavor to cakes, balancing out the sweetness and adding complexity to the taste profile. The acidity in lemon juice helps to tenderize the crumb of the cake, resulting in a softer and more moist texture. Lemon zest, rich in essential oils, infuses the cake with aromatic citrus notes, enhancing its overall flavor. Additionally, lemon can also act as a natural leavening agent when combined with baking soda or baking powder, contributing to the rise and lightness of the cake. Overall, lemon not only adds a delightful taste but also enhances the overall texture and quality of the cake.
