Paleo Lemon Cake (paleo, dairy free, gluten free)
This dense and moist cake is exploding with lemon flavor. Turns out you don’t need refined sugar and white flour to make a delicious pound cake! You get to adjust the sweetness- I like the natural sweet flavor from the applesauce and almonds so I just add about one spoonful of honey.
1.5 cups (3.5 dl) almond flour (I just process whole raw almonds)
1/2 cup (1 dl) coconut flour
1/4 tsp sea salt
1.5 tsp baking soda
2 Tbsp nut milk (for Paleo)
2-3 Tbsp honey
1/2 cup (1 dl) unsweetened apple sauce (if you can’t find unsweetened use less or no honey)
1/2 cup (1 dl) melted coconut oil or grass-fed butter
Zest of 2 lemons
Juice from 2 lemons ( about 1/2 cup or 1 dl)
Preheat oven to 350 F/175 C.
Add all dry ingredients to a large bowl and stir to mix. In a medium bowl whisk together wet ingredients. Add the wet mixture to the dry mixture and stir to combine. Pour into a greased loaf pan and bake for 30 minutes. Remove from the oven and cover with aluminum foil before returning to the oven and baking for 30 more minutes. The cake should be turning golden brown and a toothpick should come out clean. Allow to cool slightly before removing from pan, slicing, and serving!