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Small-Batch Paleo Lemon Cake
A half recipe of the full version. Makes one single-layer 8-inch round or square cake, a 2-layer 6-inch cake, an 8x4-inch loaf cake, or 12 cupcakes.
Prep Time:
25
minutes
minutes
Cook Time:
35
minutes
minutes
Total:
1
hour
hour
Servings:
8
servings, or 10-12 cupcakes
Ingredients
½
cup
(122 g) rich, plain coconut yogurt such as Cocojune, Culina, or Coyo
½
cup
+ 2 tablespoons (194) maple syrup
1
tablespoon
packed lemon zest (from 2 large or 4 small lemons – regular or Meyer)
2
large eggs
¼
cup
+ 3 tablespoons (85 g) avocado oil (or mild olive oil)
2
tablespoons
(27 g) strained lemon juice
¾
cup
(105 g) cassava flour
¼
cup
+ 2 tablespoons (35 g) coconut flour
2
tablespoons
(15 g) tapioca flour
2
teaspoons
(8 g) baking powder
½
teaspoon
(3 g) baking soda
½
teaspoon
(3 g) fine sea salt
Instructions
Follow the mixing instructions above.
Bake the cake in your baking vessel of choice, greased with coconut oil and/or lined with parchment paper.
Adjust the baking time as needed, and remove when a toothpick inserted near the center comes out with moist crumbs.
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