Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Easy lemon coconut almond cake Recipe
Many individuals have tried this now and nobody thinks of it as a gluten free cake. It’s only a scrumptious cake! Love the coconut + lemon + almond meal mixture, and the springy, moist crumb. BONUS: Simply concerning the quickest, best cake recipe I do know.
This can be a cake that’s as delightfully straightforward to make as it’s scrumptious to eat. Simply put all the things in a bowl and blend! There’s no must whip softened butter or pull out your electrical beater.
It’s been likened to the fan favorite orange cake in texture – springy but with an interesting moistness about it. And the flavour! Adore, adore, adore the coconut lemon mixture. Concept swiped from my native espresso store the place I’ve been eyeing lemon coconut cake bars for years. That is my copycat.
I don’t really know if theirs is gluten-free. Mine is, as a result of I’ve by no means come throughout a flour-based cake recipe with a crumb as moist as you can also make utilizing almond meal.
Right here’s what it’s worthwhile to make this pretty cake:
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Almond meal (aka floor almonds) – That is uncooked almonds which can be blitzed right into a effective powder. Simply discovered these days, offered within the dried fruit & nut part and well being meals part of grocery shops. Or make your personal by blitzing uncooked, unpeeled, unsalted almonds in a robust blender (I take advantage of a Vitamix) till it turns into a effective powder.
Almond flour may also be used (not as widespread right here in Australia). It’s finer so provides the cake a barely fluffier texture and fewer almond flavour. Hazelnut meal may also be substituted although you’ll have pretty hazelnut flavour as an alternative of almond.
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Butter – The fats on this recipe, provides it a lovely buttery flavour.
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Baking powder – That is what makes the cake rise.
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Eggs – Be sure that they’re at room temperature in order that they incorporate extra simply into the batter.
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Coconut – Desiccated coconut which is finely shredded, unsweetened coconut. Normal shredded coconut (which is like effective strands) will work however you’ll get extra coconut texture within the cake. I don’t suppose coconut flakes (shavings) will work on this cake, it’s not absorbent sufficient.
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Sugar – Use caster / superfine sugar should you can as a result of it’s finer so it can dissolve simpler. In any other case, common / granulated sugar can be utilized.
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Vanilla extract – For flavour. To not be confused with synthetic vanilla essence which is…properly, synthetic. So not as good!
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Lemon – We’re solely utilizing the zest on this cake, for stunning lemon flavour. As a result of the zest is the place all of the lemon flavour is – the juice is generally simply bitter.
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Flaked almonds – for sprinkling on the floor. Provides pretty texture to the cake, seems good and protects the floor from browning an excessive amount of. However you may skip it you don’t have it!
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Salt – Normal inclusion in most of my candy recipes lately. Only a contact, to carry out the flavours on this cake. Doesn’t make it salty!
Put all the things in a bowl and MIX! How good would life be if all baking recipes have been this straightforward??? (Although, my waistline begs to vary).
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Soften the butter in a bowl utilizing your microwave.
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Moist substances – Whisk in all the opposite moist substances (eggs, vanilla, sugar – sure, sugar is taken into account a moist ingredient in baking as a result of it liquifies when combined with different moist substances).
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Dry substances – Whisk within the almond meal, coconut, baking powder, salt and zest.
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Pour it right into a 20cm/8″ lined spherical cake pan. DO NOT skip lining the pan! Even greasing very generously just isn’t sufficient to cease it from sticking to the pan, irrespective of how non-stick you suppose your pan is. (As you might need guessed, I’m talking from first hand expertise right here).
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Bake 40 minutes – Sprinkle the floor with almonds then bake for 40 minutes at 180°C/350°F (160°C fan) or till a skewer inserted into the center comes out clear.
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Cool for 1 hour earlier than slicing to serve. I used to be a bit impatient in early variations and located that as a result of the cake is kind of moist, it may possibly seem undercooked should you reduce it whereas nonetheless heat. (Nevertheless it’s not undercooked, it simply seems that manner should you reduce whereas nonetheless sizzling!).
Whereas some desserts I like to recommend serving with a dollop of cream, ice cream or different such accompaniment, this can be a cake that positively stands by itself two ft. Nice flavour (lemon + coconut with a touch of almond) with a really moist crumb which is just about unimaginable to copy with flour-based desserts.
So it’s an amazing cake for taking locations – reminiscent of for a piece morning tea, ebook membership, college bake sale. Simply reduce and serve. And people who are gluten-intolerant can get pleasure from it too. Although actually, don’t simply make this since you want a gluten-free cake. Make it as a result of it’s only a actually nice cake that occurs to be nearly one of many best, quickest cake recipes I do know. – Johnsat x
Ingredients
- 150g / 10 tbsp unsalted butter
- 4 large eggs (55-60g/2oz each), at room temp
- 1 tsp vanilla extract
- 3/4 cup caster sugar (superfine sugar, Note 2)
- 1 1/2 cups almond meal (ground almond, Note 1)
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
- 1 1/2 tsp lemon zest (1 large lemon)
- 1/4 cup flaked almonds , optional (Note 3)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
- Melt butter – Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
- Wet ingredients – Add egg, vanilla and sugar and whisk until combined.
- Dry ingredients – Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
- Bake 40 minutes – Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
- Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain – doesn't need cream or anything!
Notes
1. Almond meal is ground almonds, common ingredient used to make gluten free baked goods with the bonus that it keeps the crumb moist + has lovely flavour. Almond flour is finer and usually made with peeled almonds but works as a direct substitute for almond meal. Hazelnut meal can also be used.
2. Sugar – Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it’s finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!
3. Almond flakes on the surface is optional. I originally added it to protect the surface a bit – without, it is deep golden. But I also like the extra texture and how it looks. 🙂
4. Keeps perfectly for 5 days – best in the fridge if it’s hot.
Nutrition per slice assuming 12 slices.
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