Paleo Lemon Cake

Written by  norbu_admin
August 08 2017
Paleo Lemon Cake

Recipe by A Clean Bake



For the Cake:

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1 3/4 tbsp Norbu
1/4 tsp coarse salt
1 1/2 tsp bicarb soda
3 large free range eggs
1 1/2 tbsp unsweetened almond milk
1/4 cup honey
1/2 cup unsweetened apple sauce
1/2 cup coconut oil
1 cup fresh lemon juice
2 lemons, zested

Paleo-friendly frosting/glaze:
1/2 cup Norbu
3 tsp tapioca flour
4 1/2 to 6 tbsp lemon juice

Makes 1 loaf


For the Cake:

1.     Preheat the oven to 180C. Grease and line a loaf tin and set aside.

2.     In a large mixing bowl, combine the flours, Norbu, salt and bicarb soda.

3.     In a separate bowl, combine the remaining loaf ingredients.

4.     Pour the wet mixture into the dry and stir to combine. Then pour the batter into the prepared loaf pan and smooth the top into an even layer.

5.     Bake for 30 minutes until the top is golden brown. Cover loosely with foil to prevent it browning further, and bake for another 30-35 minutes until a tester comes out clean.

6.     Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack.

For the glaze:

7.     Blend the tapioca flour and Norbu in a food processor until fine.

8.     Add lemon juice gradually until it reaches the desired consistency, then spread over the cooled cake.


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