Lemon Almond Flour Cake with Coconut
I’m pretty obsessed with this lemon almond flour cake! It’s dairy-free, gluten-free and so delicious!! The recipe evolved from this original almond cake recipe, incorporating lemon and coconut while maintaining a gluten-free base with almond flour. Creating a gluten-free, dairy-free coconut almond cake is not just about accommodating dietary restrictions—it’s about crafting a delicious, moist, and flavorful dessert that everyone can enjoy! The texture reminds me of a tres leches cake, only with lemon-coconut flavors, combining the nutty essence of almonds with the tropical sweetness of coconut, all brightened by the zesty, fresh tang of lemon.
Easy Lemon Almond Flour Cake Ingredients
Almond Flour: Using almond flour instead of all-purpose flour makes this cake garin-free, gluten-free and imparts a subtle almond flavor. Sweetener: Choose granulated sugar or monk fruit sweetener, which has zero calories. Lemons: We’re only using the lemon zest for this almond cake recipe. Eggs: You need 6 egg whites and 3 egg yolks at room temperature. Whipping the egg whites until they form stiff peaks helps the cake rise, producing a light and airy texture. Extract: I used vanilla and almond extract to improve the flavor. Salt: A pinch of fine sea salt balances the sweetness. Coconut Whipped Cream: For an easy topping, buy frozen coconut whipped cream, like Cocowhip, and thaw it in the refrigerator. Coconut Flakes: For even more coconut flavor, sprinkle toasted unsweetened coconut flakes over the cake.
See full measurements and instructions at the bottom of this post in the recipe card.
How to Make Lemon-Coconut Almond Cake
Is almond meal the same as almond flour?
Almond meal and almond flour are both made from ground almonds, but almond meal uses almonds with their skins on, and almond flour removes them. Almond flour has a finer texture than meal, but you can use them interchangeably in baking recipes.
Almond Lemon Cake Variations
Citrus: Switch up the flavor and zest a large orange instead of lemons. Coconut Cream: If you can’t find Cocowhip, make homemade whipped coconut cream using coconut milk and powdered sugar. Don’t like coconut? Substitute a regular frozen whipped cream topping, like Truwhip, and omit the shredded coconut. No spring-form pan? Use a 9-inch round cake pan. Salt: Replace kosher or table salt with fine sea salt. Berries: Sprinkle your favorite berries on top of this coconut almond cake.
Storage
This coconut lemon cake, covered tightly with plastic wrap, can sit on the counter overnight, or the fridge for 3 days if it doesn’t have the cream topping on it. Once you frost the cake, refrigerate it for up to 5 days. This cake also freezes well, with or without the whipped cream topping. Wrap each slice in foil and store them in a big zip-locked bag. Thaw the cake in the refrigerator before eating.
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