Lemon coconut almond cake is a perfect and super loved cake.
On Passover we all wait especially for this wonderful cake.
The cake that always moves us and makes us feel good in our hearts.
The wonderful combination of the refined almond flavor,
Together with the coconut and lemon that makes it so exciting,
Everyone instantly falls in love with this combination.
We’re all excited to meet this cake every time,
It rejoices and heralds the arrival of spring,
And the miraculous arrival of Passover.
A good and stunning lemon coconut almond cake,
Juicy and tender,
Soft and indulging,
And one that you simply can’t forget.
A few quick minutes of preparation,
Quick and precise mixing,
And you will celebrate this bite 🙂
Happy and joyful holidays to us all:)
Lemon Coconut Almond Cake | image: Essy Roz
Lemon Coconut Almond Cake
Ingredients
A loaf pan / round pan with a 7.8” (20cm) diameter
- 4 eggs
- ¼ cup olive oil
- ½ cup non-dairy / dairy milk
- ½ cup sugar (can be replaced with ½ cup of maple syrup)
- A tiny pinch of salt
- Lemon zest from a whole lemon
- A little almond extract / vanilla extract (optional, if you like)
- 1¼ cups almond flour (for alternatives, have a look at “A little extra from me”)
- ½ cup coconut powder
- 2 teaspoons baking powder (about 10g)
- Sliced almonds to sprinkle over the cake
- Maple syrup to drizzle over the cake
Preparation
Preheat the oven to 350°F (175°C) on turbo mode (recommended but not a must) and line a baking pan with parchment paper.
Add the almond flour, coconut powder and baking powder and mix again to a uniform and thick batter. Transfer the batter to the baking pan, sprinkle sliced almonds over it and put it in the oven to bake for 25-30 minutes or until a toothpick comes out dry with a few cake crumbs on it.
Take out of the oven, cool slightly, drizzle maple syrup on top and serve with great joy 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for 3 days.
- You can replace the almond flour with 1½ cups of oat flour / 1½ cups of spelt flour (contains gluten).
- For those who really like moist cakes, you can add applesauce (a small cup of 112g / 4 tablespoons / a whole apple, peeled and grated in a grater)
- Cinnamon fans can add ½ teaspoon of cinnamon to the cake.
Lemon Coconut Almond Cake – Steps | image: Essy Roz
Lemon Coconut Almond Cake | image: Essy Roz
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