This Lemon Cake was made possible by one of my new discoveries. I just recently stumbled upon Bob’s Red Mill Paleo Baking Flour and had to try it! It’s a perfect option for those looking for Paleo-friendly all-purpose flour. Paleo Baking Flour combines nut flours and root starches to make a flour that can be used to bake the same goodies you’d use traditional flour for, including cookies, cakes, pancakes, pizza crusts and more.
Ingredients listed on the bag : Almond flour, Arrowroot Starch, Organic Coconut Flour, Tapioca Flour
I made this cake with a homemade whipped cream using honey. If dairy isn’t your thing, this Lemon Cake can be made in a bigger cake pan, muffin tin, or bundt pan to enjoy with your favorite coffee or tea! I made mine in a 6-inch round “smash pan”…I had purchased it for my Instant Pot ~ it’s a perfect fit, by the way, as I found out when writing my book, I Love My Instant Pot!
Lemon Cake (gfree and paleo-ish)
- 3.75 cups Paleo Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup honey
- 3/4 cup coconut palm shortening, melted
- 2 tablespoons fresh lemon zest
- 4 tablespoons fresh lemon juice
- OPTIONAL WHIPPED TOPPING:
- 2 cups heavy whipping cream
- Enough honey or coconut palm sugar for desired sweetness
- 2 teaspoons lemon zest
- Preheat oven to 350 degrees F. Grease 2, 6-inch cake pans. (If you use muffin tins or a different sized cake or bundt pan, just make sure to adjust your cooking time and check the cake center with a toothpick to ensure doneness).
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together eggs, vanilla, honey, coconut palm shortening, lemon zest, and lemon juice.
- Add flour mixture to wet mixture. Spoon batter into prepared cake pans.
- Bake for 25-30 minutes until center is set.
- Transfer cakes to a cooling rack and let cool for 10 minutes. Flip onto cooling racks and let cool completely!
- In the meantime, make the optional whipping cream. Beat cream until medium peaks form. Slowly add sweetener, 1 teaspoon at a time, and lemon zest. Taste as you go to obtain desired sweetness. Beat until firm.
- Lengthwise, cut each cake in half. (You will have a total of four layers). Frost each layer with the sweetened cream mixture. I actually piped rosettes with the whipped cream (for the pretty factor) using Wilton’s Tip 1M, but you do you!
- Refrigerate until ready to serve.