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Passover-friendly Gluten-free Cocounut Lemon Cake

Print Recipe
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup coconut flour
  • 1 tbsp baking powder (kosher for passover)
  • 4 large eggs, whisked
  • 1/4 cup melted coconut oil
  • 1 tbsp vanilla extract (omit if making for passover)
  • 1/3 cup maple syrup
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest

Method
 

  1. Preheat the oven to 350F. Generously grease an 8-inch pan
  2. Combine flour and baking powder in a large bowl.
  3. In a medium bowl combine eggs, coconut oil, vanilla (if using), maple syrup, salt, lemon juice and zest.
  4. Pour wet ingredients into dry, stirring until just combined.
  5. Transfer to the pan.
  6. Bake for 22-26 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack, and serve with whipped cream.
  8. Enjoy!