Prep Time
5
Cook Time
40
Servings
8
Coconut Lemon Cake Recipe
Spelt adds nutty goodness to this sweet lemon cake. Enjoy it plain or topped with blueberry sauce.
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Put spelt flour, baking powder, sea salt, coconut sugar and lemon zest in a large mixing bowl.
- 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.
- 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.
- Brush a standard sized loaf pan or 9-inch cake round with the 1 tablespoon of melted coconut oil.
- Pour in batter.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Made With Nutiva
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
Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen
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Comments
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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
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!