Category

This sweet and tart breakfast cake is sure to please a crowd.

Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Dry Ingredients
 1 ½ cups Almond Flour
 3 tbsp Coconut Flour
 1 tsp Baking Soda
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 2 Lemons, zest ONLY
Wet Ingredients
 2 Lemons, juiced
 2 tsp Vanilla Extract, alcohol free
 3 Eggs, whisked
  cup Coconut Milk
 ¼ cup + 1 tbsp Raw Honey
 2 tbsp Coconut Oil, melted

1

Preheat oven to 350-degrees F.

2

In a medium mixing bowl, combine all dry ingredients, including lemon zest.

3

In a separate medium bowl, combine all wet ingredients.

4

Pour wet ingredients into the dry ingredients bowl and stir to combine.

5

Allow batter to set for a few minutes, and then stir again.

6

Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.

7

Bake about 35-40 minutes, or until inserted toothpick comes out clean.

8

Remove from oven and allow to completely cool before removing from pan.

9

Slice and serve – with fresh berries and some coconut cream if desired.

10

Keep refrigerated and covered between servings.

Additional Notes:

Adapted from Paleo Newbie

Check out our Hosting Brunch? No Need to Skimp on Healthy Fare Blog Post.

Ingredients

Dry Ingredients
 1 ½ cups Almond Flour
 3 tbsp Coconut Flour
 1 tsp Baking Soda
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 2 Lemons, zest ONLY
Wet Ingredients
 2 Lemons, juiced
 2 tsp Vanilla Extract, alcohol free
 3 Eggs, whisked
  cup Coconut Milk
 ¼ cup + 1 tbsp Raw Honey
 2 tbsp Coconut Oil, melted

Directions

1

Preheat oven to 350-degrees F.

2

In a medium mixing bowl, combine all dry ingredients, including lemon zest.

3

In a separate medium bowl, combine all wet ingredients.

4

Pour wet ingredients into the dry ingredients bowl and stir to combine.

5

Allow batter to set for a few minutes, and then stir again.

6

Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.

7

Bake about 35-40 minutes, or until inserted toothpick comes out clean.

8

Remove from oven and allow to completely cool before removing from pan.

9

Slice and serve – with fresh berries and some coconut cream if desired.

10

Keep refrigerated and covered between servings.

Lemon Breakfast Cake