Recipes With Almond Meal And Lemon

Many people have tried this now and no one thinks of it as a gluten free cake. It’s just a delicious cake! Love the coconut + lemon + almond meal combination, and the springy, moist crumb. BONUS: Just about the fastest, easiest cake recipe I know.

This is a cake that is as delightfully easy to make as it is delicious to eat. Just put everything in a bowl and mix! There’s no need to whip softened butter or pull out your electric beater.

It’s been likened to the fan favourite orange cake in texture – springy yet with an appealing moistness about it. And the flavour! Adore, adore, adore the coconut lemon combination. Idea swiped from my local coffee shop where I’ve been eyeing lemon coconut cake bars for years. This is my copycat.

Healthy Almond Flour Lemon Bars [vegan, Gluten Free]

I don’t actually know if theirs is gluten-free. Mine is, because I’ve never come across a flour-based cake recipe with a crumb as moist as you can make using almond meal.

Put everything in a bowl and MIX! How good would life be if all baking recipes were this easy??? (Though, my waistline begs to differ).

While some cakes I recommend serving with a dollop of cream, ice cream or other such accompaniment, this is a cake that definitely stands on its own two feet. Great flavour (lemon + coconut with a hint of almond) with a very moist crumb which is virtually impossible to replicate with flour-based cakes.

Lemony Almond Flour Muffins

So it’s a great cake for taking places – such as for a work morning tea, book club, school bake sale. Just cut and serve. And those who are gluten-intolerant can enjoy it too. Though honestly, don’t just make this because you need a gluten-free cake. Make it because it’s just a really great cake that happens to be just about one of the easiest, quickest cake recipes I know. – Nagi x

Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favouriteorange cake.Bonus: Just about the fastest, easiest cake recipe I know!

1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. 🙂

Almond Flour Lemon Cake

1. Almond meal is ground almonds, common ingredient used to make gluten free baked goods with the bonus that it keeps the crumb moist + has lovely flavour. Almond flour is finer and usually made with peeled almonds but works as a direct substitute for almond meal. Hazelnut meal can also be used.

2. Sugar – Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it’s finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!

3. Almond flakes on the surface is optional. I originally added it to protect the surface a bit – without, it is deep golden. But I also like the extra texture and how it looks. 🙂

Gluten Free Lemon Drizzle Cake Recipe

Calories: 208 cal (10%) Carbohydrates: 15 g (5%) Protein: 3 g (6%) Fat: 16 g (25%) Saturated Fat: 10 g (63%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.4 g Cholesterol: 81 mg (27%) Sodium: 73 mg (3%) Potassium: 103 mg (3%) Fiber: 1 g (4%) Sugar: 13 g (14%) Vitamin A: 392 IU (8%) Vitamin C: 0.4 mg Calcium: 34 mg (3%) Iron: 1 mg (6%)

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Growing up, Sundays traditionally meant there was always some sort of glorious cake flying around. I grew up in a household that firmly believes in dessert. During the busy week, it often was rice pudding, pineapple jammy cookies, lemon jello or a simple tray of fresh-cut, seasonal fruit after lunch or dinner. My parents still, to this day, have to wrap up a meal with a little something sweet for good measure. That little habit is (still) deeply-entrenched into how I eat.

My dad is always chasing the perfect pineapple and bananas; whereas my mom gravitates towards super refreshing cantaloupe and watermelon. This little habit of fruit after lunch or dinner is perpetually alive years later at my home and the munchkins are perfectly onboard with it. They mostly chase tart, green grapes, strawberries, watermelon and peaches. Although I must note, Miles is a banana fiend, very much like his grandfather.

Almond Flour Chocolate Cake

But then on Sunday, dessert always looked like true-blue, good ‘ole dessert. There were warm, fudgy brownies enjoyed with old-fashioned creamery style vanilla ice cream. Mom also made a killer, gooey apple pie with the best from-scratch crispy crust. But what we ALL (truly) looked forward to was her Lemon Delight Cake. In fact; this is my third citrus-recipe inspired by that mythical cake. It was THAT good and everyone who tried said cake, still remembers it with a ton of nostalgia.

I drew inspiration from that cake to create this one- but I wanted to make it accessible to most people who have to eat grain-free or gluten-free for whatever reason. Simple ingredients like Meyer lemons, almond flour, eggs, coconut oil and honey, come together to give this cake the perfect crumb and right dose of tangy, sweet goodness.

There are eggs, but let me remind you that eggs are dairy free. Often times the audience gets this confused- while adding eggs doesn’t make it plant-based, it’s still dairy and gluten-free.

Lemon Almond Flour Shortbread Cookies

You want to make it an orange cake? Add orange zest and orange juice in the exact same measurements as the lemon zest and lemon juice requirements in the recipe.

For the topper- there is no glaze or icing.. none of that this time. This cake shines so brightly; all we need on top are some macerated berries right before serving! Read: macerated berries= berries that have been mixed and tossed with sugar (stir occasionally for 35-45 mins) and watch them transform into a gorgeously plum and juicy sauce. OR, do what I did: sprinkle some free blueberries with icing sugar and voila; you’ve got the best fruity topper without having to resort to icing.

This recipe ONLY works with almond flour.. it behaves differently from standard flour and along with the separated eggs; does not quire oil or butter of any kind.

Almond Flour Cake Recipe (4 Ingredients!)

Hey, I'm Aleyda, and I am glad you're here! I like to share deliciously nourishing eats that are mostly gluten, dairy and refined sugar-free. My recipes are approachable, mostly involve one-bowl and all real food, seasonal ingredients. I live in Toronto with my three munchkins; who keep my hands busy and my heart pretty full. I love frothy oat milk lattes, a seriously fudgy brownie and a hearty bowl of pasta. I believe in balance and in sharing healthy, timeless food that tastes great.You’ll love this Lemon Almond Flour Cake for a quick, easy and crowd pleasing dessert. It has a tender crumb with fresh lemon flavour. Serve this lemon cake with almond flour on its own or with the toppings of your choice!

When I need a simple dessert and I’m short on time, this lemon almond flour cake is one of my go-to recipes. (Along with this almond flour chocolate cake)!

It’s an easy, no-fuss flourless cake with basic ingredients. You can serve it as a simple snack cake, pile it high with whipped cream and fresh berries, or top it with chocolate avocado frosting for a decadent dessert.

Easy Lemon Almond Cookies (gluten Free)| Recipe

If you haven’t baked with almond flour yet, I highly recommend giving it a try. While it’s more expensive than all-purpose flour, it creates a moist and tender texture in baked goods. It also adds a chewy texture to cookies like these almond flour blondies, almond flour peanut butter cookies and ginger molasses cookies.

Almond flour – You’ll need 2 cups of almond flour for this cake. Make sure you use almond flour instead of almond meal, and ensure that the almond flour has been measured using the spoon and level method. (Using a measuring cup to scoop the flour out of the bag will just pack the almond flour into the measuring cup and result in too much flour for the cake).

Sugar – This cake has been tested with both cane sugar and granulated sugar, so you can use either one. Cane sugar is usually found in the organic section of grocery stores and has a slightly coarser texture and golden colour compared to granulated sugar.

Lemon Almond Flour Cake

Eggs – Three large eggs will help this flourless cake rise. You’ll also want them at room temperature so they easily incorporate with the other ingredients.

Lemon zest – For the burst of lemony flavour in this lemon cake, you’ll need the zest from one medium-sized lemon (or about 1 tablespoon). You can use a zester (like a microplane) or the smallest holes on a box (cheese) grater to finely grate the zest.

Both almond flour and almond meal are made from raw

Cooking With Manuela: Italian Gluten Free Almond Orange Cake