Skinnytaste · by Gina Homolka★ 5.0 (19)
Coconut-Lemon Almond Cake Recipe
NUTRITION · PER SERVING65M COOK
CAL 9%·PRO 14%
CARBS 15G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 11G55% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist almond flour cake brightened with lemon and coconut, made without gluten or dairy. Light, tender crumb with tropical coconut flavor and citrus zing.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup frozen coconut whipped cream (Coco Whip, thawed in refrigerator overnight (from a 9 ounce container))
- Nonstick cooking spray
- 2 cups almond flour, plus more for the pan ((200g) )
- 2/3 cup granulated sugar (or monk fruit sweetener*)
- 2 lemons
- 3 large eggs (whites and yolks separated, at room temperature)
- 3 large egg whites (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of fine sea salt
- 2 tablespoons toasted unsweetened coconut flakes
At a glance
PER SERVING · TIME 65M
CAL 9%·PRO 14%
CARBS 15G34% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 11G55% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 64mg
- Total sugar
- 12g
- Added sugar
- ≥10g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 45mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.