Coconut flour lemon tea cake

Coconut flour lemon tea cake recipe

Adapted from Paleohacks

Of all my favourite cake recipes, this is my current cake of choice.  I’m enjoying it as a snack or desert.  I serve it as a desert with some fresh berries and goats natural yogurt.  Or plain or toasted as a snack.  This is my kind of sweet…not too sweet (with very low sugar),  high fibre, gluten free and dairy free.

Prep time 30 mins

Cooking time 40 minutes

Preheat oven to 175 degrees C.

Ingredients:

• 5 eggs
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/3 cup lemon juice
• zest of one lemon
• 1/2 cup coconut flour
• 1/4 cup tapioca starch
• 1/2 teaspoon baking soda
• Pinch salt

Directions:

1. In mixing bowl whisk the eggs the coconut oil, maple syrup, lemon juice and lemon zest.
2. Add the coconut flour, tapioca starch, baking soda and salt.  Mix well.
3. Tranfer to loaf tin.  Bake for 30-40 minutes.
4. Remove from tin and rest on tray to cool.

Mine don’t often last unscathed until they are completely cooled.  I launch into it immediately to test it out 🙂

Freeze it in individual portions and thaw out for future snacks or school lunch boxes.