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Meal TypeDessert

Coconut Lemon Cake Recipe

Spelt adds nutty goodness to this sweet lemon cake. Enjoy it plain or topped with blueberry sauce.


  • 2 cups Spelt Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1/2 cup Organic Coconut Sugar
  • 1 tbsp + 1 tsp Lemon Zest
  • 1/4 cup + 1 tsp(melted) Organic Virgin Coconut Oil
  • 2 tbsp Flax Seeds
  • 2/3 cup Apple Juice (can be substituted with pear juice)
  • 1/3 cup Lemon Juice (fresh squeezed)
  • 1 tbsp Vanilla Extract


  1. Preheat oven to 350°F.
  2. Put spelt flour, baking powder, sea salt, coconut sugar and lemon zest in a large mixing bowl.
  3. Grind the flax seeds in a blender until powdery. Add the apple juice, lemon juice, and vanilla extract to the blender, and puree until smooth.
  4. Pour the juice mixture and ¼ cup melted coconut oil into the mixing bowl with the dry ingredients, and stir until well combined. The cake batter will be thick.
  5. Brush a standard sized loaf pan or 9-inch cake round with the 1 tablespoon of melted coconut oil.
  6. Pour in batter.
  7. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.


Made With Nutiva

Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

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Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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Add a Comment


  1. Ted Shatz says:

    Hmmm, I’m already throwing the ingredients together to bake this! BUT, I don’t have any Spelt on hand. Instead, couldn’t I substitute Einkorn berries which I’ll grind here at home? Please say go for it. Tschuess, Ted

    1. Nutiva Team Nutiva says:

      Hi Ted,
      Try it and see if it works! We aren’t as familiar with using einkorn berries, but we love learning about great alternative options. Good luck!

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