Recipe: Dairy and Gluten-free Lemon Coconut Cake

Ingredients for 8 pieces

  • 2 large lemons
  • 140g xylitol (natural sugar alternative)
  • 100 g ground almonds
  • 100 g desiccated coconuts
  • 4 eggs
  • 1 tsp baking powder

 Preheat the oven to 180°C or gas mark 4.

Put the whole unpeeled lemons in a pan and add cold water to cover. Bring to the boil, cover and simmer for 45 minutes. Drain the lemons and leave them to cool. Peel the lemons and cut them into chunks, remove the pips and tip them into a food processor. Add the other ingredients and process until everything is blended. If you like you can add some extra lemon juice. Pour the mixture into a round cake tin and bake for 45-60 minutes until the cake is risen and firm.

Turn the cake out on a wire rack to cool and dust with a little bit icing sugar if you like. Enjoy!

Nutritional information per piece (cake of 8):

242 Calories | 21g Carbs | 17g Fat | 7g Protein | 1.9g Sugar

Preheat the oven to 180°C or Gas Mark 4.
Preheat the oven to 180°C or Gas Mark 4.
Preheat the oven to 180°C or Gas Mark 4.
Preheat the oven to 180°C or Gas Mark 4.

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