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Lemon Almond Cake
Quick and easy, gluten free Lemon Almond Cake.
Course
Cake, Dessert, Snack
Cuisine
British, Vegetarian
Keyword
easy, gluten-free, summer
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
servings
Calories
200
kcal
Author
Eva Burg
Ingredients
3
cups
ground almonds
4
eggs
juice of one large unwaxed lemon
6
tablespoons
coconut oil
virgin
3
tablespoons
raw honey
1
teaspoon
baking powder
1
teaspoon
ground turmeric
1/2
teaspoon
salt
Drizzle
juice of 1 lemon
2
tablespoons
raw honey
US Customary
-
Metric
Instructions
Preheat the oven to 350 °F/170 °C.
Line a 20 cm by 20 cm square brownie tin with parchment paper.
Blend all ingredients in a food processor until thoroughly combined. Pour the dough into the tin and bake for 25 minutes.
Take it out before it starts to brown around the edges and let it cool in the tin.
Combine the lemon juice and honey and gently heat it up until it's combined.
Pierce a couple of holes in the cake using a fork, before drizzling the lemon honey mixture on top of the warm cake. Enjoy!
Nutrition
Calories:
200
kcal
|
Carbohydrates:
10
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
88
mg
|
Potassium:
43
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
60
IU
|
Calcium:
61
mg
|
Iron:
1.1
mg