Prep and cook time: 1 hour Makes 16 2-inch servings
¼ cup coconut oil
6 eggs
½ cup coconut milk
6 tablespoons xylitol (natural sweetener)
1 teaspoon vanilla extract
½ teaspoon lemon zest
½ cup coconut flour
½ teaspoon aluminum-free baking powder
½ teaspoon salt
½ lemon, juiced
Preheat oven to 350 degrees. Measure out coconut oil and place in an 8×8-inch pan. Place pan in oven to melt the coconut oil. Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool.
While coconut oil is melting, whisk the eggs, coconut milk, xylitol, vanilla, and lemon zest together. In a separate bowl, combine coconut flour, baking powder, and salt. Stir the dry ingredients into the wet ingredients.
Once pan with melted coconut oil is cooled enough to handle, carefully swirl the coconut oil around the pan, making sure to grease all sides. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone.
Pour the batter into the greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.
Optional: frost with Cashew Coconut Cream “Cheese” Frosting.
I’m thinking you mean TEAspoons not TABLEspoons for the xylitol in the recipe…I’m definitely going to be using Kal stevia,
our family’s favorite for years now…which would call for 6 “Baby scoops” if indeed the recipe should say teaspoons instead. One “Baby scoop” in this case equals one teaspoon sugar…😎
I’m thinking that cream cheese icing with butter, vanilla and stevia would be delicious on this…(or add lemon juice and lemon zest)
Does this cake have to be refrigerated after baking?
No refrigeration is required for this recipe.
I’m so excited to have a lemony dessert option! It came out pretty good but wayy too sweet and I only used 5 tbsp of xylitol. Next time I’ll do 4.
I also made the cashew coconut cream cheese frosting (to top) and used 1/4 of that powdered xylitol and it turned out way sweet as well. And I like sweets!
I’ll definitely make again.
I don’t want to use exlitol, to substitute with honey, how much I should use?
Hi Cary, You can use 1/3 cup honey instead of xylitol and reduce the cooking temperature to 325 degrees because honey tends to brown faster than xylitol when cooking.
When do I add the 1/2 lemon juice?
I made this for my birthday & topped it with the cashew-coconut-cream-cheese-frosting. They were both very delicious especially since I’ve been doing the Gut Thrive 5 protocol. It was definitely sweet enough for me. I did add a little more lemon zest.
This cake was delish!! I used ghee instead of the coconut oil, as I found the coconut oil left a weird “gel” on the underside of the cake the first time around… I also used stevia the first time and it had a horrible aftertaste- the xylitol is a must!
This made a very special Valentine’s breakfast for my girls, cut into hearts and sprinkled with fresh raspberries! I used the zest of 2 lemons and substituted butter for the coconut oil because one little girl can detect coconut a mile away and despises it. I did use about 1/4 cup coconut milk but the other 1/4 cup almond milk. I also added a few drops of stevia to make it a bit more indulgent for a special treat. Big thanks to your baker-client; this cake is fabulous! (And not super eggy as other gluten-free cakes can be, though it is spongy.)
I followed this recipe exactly and it turned out amazing!!! One of the best cakes I have ever made by far!!
I can’t eat eggs. Is there a substitution that would work?
You can use a flaxseed slurry. 1 Tablespoon of ground flaxseed + 3 Tablespoons of water = 1 egg.
Let sit to congeal that flax “egg” before using…
I like your info and recipes but I am surprised you recommend xylitol. It is not very natural at all– its very highly processed and it makes some people VERY sick with stomach aches, the runs, and vomiting
Is there a substitute for the Xylitol other than stevia. It gives me stomach issues,
I use ‘Just Like Sugar for Baking’. It is made from chicory root fiber, and is gluten-free and celiac safe and does not raise blood sugar. I used almost 1/2 cup, which is equivalent to 1/4 cup regular sugar. You can taste the batter and add more if you like it sweeter. The cake will not brown, so be careful not to over-bake. Test with a toothpick as suggested in the recipe. I baked it for 36 minutes.
I read a review after looking this product up that the woman’s whole family had unpleasant gastrointestinal issues with chicory root. And it’s expensive. I’d be careful with this product.
I’ve made this cake twice. It was the first time that I baked using coconut flour and I was happy with the texture and taste. The first cake I used the lemon in the recipe and coconut sugar but citrus does not agree with my stomach. The next time I used Xylitol and extra vanilla essence as my flavouring. The cake turned out beautifully but 6 tblsp Xylitol is way too sweet for my taste and my stomach once again wasn’t happy which I suspect is from the Xylitol. I think I’m better off with the coconut sugar
This was not my favorite. I hate stevia because it tastes like artificial sweetener. I ended up tossing it out. I wish there was a way to add some sweetness to this program without stevia. I’ll try xylitol but I have a feeling I will be one of the few that can’t tolerate it.
I use ‘Just Like Sugar for Baking’. It is made from chicory root fiber, and is gluten-free and celiac safe and does not raise blood sugar. I used almost 1/2 cup, which is equivalent to 1/4 cup regular sugar. You can taste the batter and add more if you like it sweeter. The cake will not brown, so be careful not to over-bake. Test with a toothpick as suggested in the recipe. I baked it for 36 minutes.
When do i put in the lemon juice? I added it in after mixing the dry with the wet but before the coconut oil. The end result was a coconuty, oily tasting scrambled egg. I didn’t like it.
I originally used shredded coconut which is why it didnt work. I tried again with coconut flour and it turned out amazing! My husband who doesnt even like coconut haha loves it!!! I’m like babe, its basically coconut!!! Thank you for the great recipe
Try adding the lemon juice with the other wet ingredients.
I made this today for my birthday. It was delicious, though it had a slighty bitter taste coming through – baking powder maybe? I think maybe I needed to whip my wet mix a bit more, or it could have been the sweetener I used (natvia). I topped it off with lemon curd icing.
I tried this today for my sons second birthday, daycare cake. I doubled the mix and swapped xiylotol for a half/half mix of Agave and coconut nectar.
Heck yeah this is exatcly what I needed.
I knew you would love that one! One of my prior clients was a baker and came up with it! Thanks for the tip on adding more lemon zest. 🙂
This cake is AWESOME!!! If you like lemon..I think you should add more zest than it calls for.