Sunday, June 19, 2011

Gluten Free Coconut Flour Lemon Cake

I made this for the Pater Familias today for Father's Day.   It turned out pretty well.   It's not super lemony, just a little hint of lemon.  If you like, you can add lemon zest to it, but we don't really like super strong lemon flavors, just a hint.

This cake doesn't rise super high, and you do need to make sure the pan is greased and floured really well, otherwise it will stick and be hard to get out.  It's tasty though, just a bit denser than other cakes.

The cake part is actually pretty sugar added, just honey.  Of course, the frosting is another story, but..oh well.

1/4 cup coconut oil (or another oil if you don't have coconut oil)
6 eggs
1/2 cup honey
3/4 cup coconut flour
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
juice of 1 lemon

Grease an 8 x 8 cake pan with coconut oil.  Dust with a gluten-free flour (any type, I used coconut flour).  Make sure it is greased and floured well, otherwise the cake will stick.

If your coconut oil is solid, then melt it in the microwave.  Add rest of ingredients and mix well, combining everything.
Pour into your prepared ban and bake at 350 degrees for 40-45 minutes or until done.

Lemon Frosting
1/2 stick butter..softened
2 cups powdered sugar
1 teaspoon vanilla
juice of 1 lemon

Beat butter and sugar.  Add in vanilla and lemon juice and beat until creamy and soft.  Add in more sugar or lemon juice until you reach the desired consistency.  Spread over cooled cake.

Enjoy your gluten free, coconut flour lemon cake!!  It's delicious!

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