Honey Lemon Cake

Sweet yet tangy, this Honey Lemon Cake is truly delectable. It’s bright, light and such a great staple recipe that you can come back to over and over again. If you enjoy cakes that don’t feel too heavy and dense, this is the one for you! This wonderful cake is also fat-free, gluten-free, dairy-free, and egg-free.

Lemons have some of the most highly absorbable vitamin C around and also offer bioactive calcium that your body craves. Plus, phytochemicals called limonoids in lemons actually bond the vitamin C and calcium together, so that wherever one goes in the body, the other rides along.

Honey Lemon Cake

Ingredients:

• ½ cup coconut sugar
• 1 tsp finely grated lemon zest
• ⅓ cup freshly-squeezed lemon juice
• ½ cup runny raw honey
• 1 tsp vanilla powder or alcohol-free vanilla extract
• 1 cup gluten-free oat flour
• ⅔ cup brown rice flour
• ⅓ cup tapioca starch
• 1 tsp baking powder
• Fresh lemon slices, to serve (optional)

Directions:

Preheat oven to 350°F (180°C). Line the bottom and sides of a small springform cake pan with parchment paper. Set aside.

In a medium-sized mixing bowl, combine coconut sugar, lemon zest and juice, raw honey, and vanilla. Whisk until uniform.

Add the oat flour, brown rice flour, tapioca starch, and baking powder to the bowl. Stir until you have a uniform batter.

Pour batter into prepared baking tin and place in the oven. Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted comes out clean.

Cool for 5 minutes in the baking tin, then remove and cool on a cooling rack.

To serve, garnish with a few lemon slices and a drizzle of honey on top (optional). Enjoy!

Serves 4-6

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: Desserts, Cakes, Baking, Kid Friendly, Fat Free

This item posted: 25-Jan-2024