This fluffy and moist lemon almond flour cake is flavored with fresh lemons and frosted with a creamy, dairy free blend of coconut butter, honey, and lemons. It’s a simple and classic dessert that’s gluten free, grain free, dairy free, refined sugar free, Paleo and SCD!
I’ve had the recipe for this lemon cake tucked into my notebook since last summer. I worked on it and worked on it and then before I knew it, summer had given way to fall and I’d moved on to sharing with you all things pumpkin.
Well, last week my little girl turned three (excuse me while I dry my tears) and was adamant about wanting a lemon cake for her birthday. It gave me the perfect excuse to dig this recipe back up and with just a few little tweaks…here we are!
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This cake is moist and fluffy which can be difficult to achieve when baking with almond flour. It has a lovely, tart lemon flavor brought on by the use of fresh lemons that I absolutely love!
What ingredients are in the lemon almond flour cake?
- coconut oil
- lemon zest
- fresh lemon juice
- vanilla extract
- blanched finely ground almond flour
- sea salt
- baking soda
When it comes to the honey, I suggest using a lighter honey such as clover. It tends to be sweeter and the baked cake will be lighter in color than if a dark honey is used.
how to make the lemon almond flour cake
Put the mixers and whisks away…for this recipe you’ll be using a blender! Add all of the wet ingredients into the blender and blend for about 15 seconds or until frothy.
Add the dry ingredients and blend until all the ingredients are well combined, stopping to scrape down the sides of the blender jar as needed.
Pour the batter into a greased and lined 9 inch cake pan.
Bake for 35 to 45 minutes or until lightly browned. Allow the cake to cool completely before frosting.
Lemon Almond Flour Cake Tips:
- All ingredients must be at room temperature. This is very important because if any of the ingredients are cold, then the coconut oil will solidify and won’t be evenly distributed in the cake.
- Submerge cold eggs in a bowl of warm water to quickly bring them up to room temperature.
- The coconut oil should be melted but NOT hot!
- The cake can also be baked in two 6 inch loaf pans or a muffin pan, although the bake time will need to be adjusted.
Ingredients for the lemon coconut frosting
- coconut butter
- fresh lemon juice
- coconut milk
I prefer the Nutiva brand of coconut butter as it tends to give me the most consistent results.
If following the SCD or Paleo diets, I can’t recommend the Native Forest Simple Coconut Milk enough. It has only two ingredients (water and coconut) and is a very creamy milk. Just make sure to shake the can before adding the milk to the frosting.
how to make the lemon coconut frosting
This frosting is incredibly easy to make!
Mix the coconut butter with a little lemon juice, honey, and canned coconut milk. Taste and adjust the flavors to your liking. That’s it!
Once the cake has cooled, spread the frosting on top.
Lemon Coconut Frosting Tips:
- If the frosting is too firm, place in the microwave for 10 to 15 seconds to help it soften.
- Serve the cake at room temperature for a soft, creamy frosting.
- Place the cake in the refrigerator for 60 minutes for a firm, shell-like frosting (which is my personal preference).
- I have to be perfectly honest with you, if I hadn’t been making this for my daughters birthday I probably would have left the frosting off altogether, it’s so good without it! But she reminded me that “a bibday cake needs fosting mama”! So the birthday girl got her frosting and I actually really love it on the cake! Moral of the story, if you decide NOT to make the frosting, the cake is still delicious and almost reminiscent of a lemon pound cake!
This cake has easily become my new favorite treat and I see us enjoying it all spring and summer long! Hope you enjoy!
More almond flour desserts!
If you’ve made this recipe, be sure to leave a comment and star rating below!
Post was updated on 6/27/19 to refine directions and add additional recipe tips.
Lemon Almond Flour Cake with Lemon Coconut Frosting
- 2 Tbsp coconut oil, melted
- 3/4 cup honey
- 2 large eggs, at room temperature
- 2 Tbsp lemon zest (about 1 large lemon)
- 1/2 cup freshly squeezed lemon juice
- 1/4 tsp vanilla extract
- 3 cups finely ground almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
Lemon Coconut Frosting
- 1/2 cup coconut butter, melted
- 2 Tbsp freshly squeezed lemon juice
- 3 Tbsp honey
- 1/4 cup full fat canned coconut milk, shake the can well before using
- lemon slices and lemon zest for garnish (optional)
- Preheat oven to 325F. Grease the sides and bottom of a 9 inch round cake pan with coconut oil. Line the bottom of the pan with parchment paper. Set aside. Ensure all ingredients are at room temperature before beginning.
- Place all wet ingredients; coconut oil, honey, eggs, lemon juice, and vanilla extract into a blender and blend for about 15 seconds. The mixture should be frothy.
- Add the dry ingredients and the lemon zest to the blender. Blend until all ingredients are well combined, stopping to scrape down the sides as needed.
- Pour the batter into the greased cake pan and bake on the middle rack for 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. The top and sides of the cake should be a golden brown.
- Allow the cake to cool completely before turning out of the pan.
Lemon Coconut Frosting
- Place all ingredients for the frosting in a small bowl and mix using a spoon. If the frosting is too firm, place the bowl in the microwave for 10 to 15 seconds until softened.
- Wait until the cake has cooled to frost. Garnish with lemon slices and lemon zest. Keep cake stored covered in the refrigerator.
- The frosting will firm up in the fridge. It can be served with the firm frosting (which is my preference) or take cake out to rest at room temperature 45 minutes before serving.