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This moist Lemon-Coconut Almond Flour Cake is not just a treat for those following a gluten-free or dairy-free diet but a delightful dessert everyone will love. The perfect cake for any occasion!
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
- Prep: Position a rack in the middle of the oven and preheat it to 350°F. Grease a 9-inch spring form pan with nonstick spray, line it with parchment paper, and sprinkle it with almond flour.
- Lemon Sugar: Combine the sugar and zest of 2 lemons in a small bowl. Rub it together to release the lemon’s oils. Set aside 2 tablespoons of lemon sugar to use later with the egg whites.
- Wet Ingredients: Whisk the egg yolks and remaining lemon sugar until the yolks become thick and pale in color. Whisk in the vanilla and almond extracts and salt.
- Whip the Egg Whites in the bowl of a stand mixer until the whites become opaque. Sprinkle in the remaining lemon sugar and beat until the egg whites hold high peaks.
- Combine All the Ingredients: Stir in a quarter of the egg whites to the yolk mixture with a rubber spatula. Then, gently fold the remaining egg whites and half of the almond flour into the yolk mixture. Gently fold in the rest of the flour until it’s all blended.
- Bake: Pour the batter into the prepared pan and bake for 30 to 35 minutes until the top is golden and springy to the touch.
- Remove the Cake from the Pan: Let the hot cake cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and invert it onto the rack. Remove the sides and bottom of the springform pan and peel off the parchment. Turn the cake right side up and let it cool completely.
- Decorate the Cake: Before serving the lemon almond coconut cake, spread the whipped coconut cream over the top and sprinkle it with toasted coconut.
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.
More Cake Recipes You’ll Love
- Flourless Chocolate Cake
- Carrot Cake with Cream Cheese Frosting
- Cottage Cheese Cheesecake
- Blueberry Buttermilk Cake
- Red Velvet Cupcakes
Coconut-Lemon Almond Cake Recipe
This moist Lemon-Coconut Almond Cake is the perfect gluten-free, dairy-free dessert everyone will love. The perfect cake for any occasion!
Yield: 12 servings
Serving Size: 1 slice
Equipment
- parchment paper
Ingredients
- 1 cup frozen coconut whipped cream, Coco Whip, thawed in refrigerator overnight (from a 9 ounce container)
- Nonstick cooking spray
- 2 cups almond flour, plus more for the pan, (200g)
- 2/3 cup granulated sugar , or monk fruit sweetener*
- 2 lemons
- 3 large eggs, whites and yolks separated, at room temperature
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of fine sea salt
- 2 tablespoons toasted unsweetened coconut flakes
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour with almond flour.
- In a small bowl, combine the granulated sugar and zest 2 of the lemons. Rub the sugar and zest together to release the essential oils. Set aside 2 tablespoons of the lemon sugar to add to the egg whites.
- In a large bowl, whisk together the egg yolks and the remaining lemon sugar.
- Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract, the almond extract, and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the reserved 2 tablespoons of lemon sugar, and continue to beat the egg whites until they hold high peaks, 3 to 4 minutes.
- With a flexible rubber spatula, stir in about one-quarter of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for 30 to 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.
- When ready to serve, spread the whipped coconut cream over the top of the cake and sprinkle with the toasted coconut. Cut into 12 slices and serve right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
It’s best to top the cake with the whipped coconut cream right when you’re ready to eat.
*This was calculated with sugar, if using monk fruit sweetener the weight watcher points go down to 4 per slice.
Nutrition
Serving: 1 slice, Calories: 198 kcal, Carbohydrates: 20.5 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, Sodium: 32.5 mg, Fiber: 4 g, Sugar: 14 g
