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Almond, Lemon Cake

Servings: 8
Author: Shelly


  • ½ cup coconut oil or olive oil
  • ¾ cup cane sugar
  • 2 tablespoons agave
  • Lemon zest from 1 lemon (don't forget to wash the lemon first)
  • ¼ cup freshly squeezed lemon juice
  • 2 large organic eggs
  • 1 cup almond meal (you can grind about 1 cup of whole raw almonds in a food processor)
  • ½ cup whole-wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shredded unsweetened coconut


  • Preheat the oven to 350°F (180°C). Oil a 9-inch (23cm) cake pan or a pie dish.
  • In a large bowl, mix together oil, sugar and agave.
  • Break the eggs into the bowl and beat them until they are incorporated in the batter. Pour the lemon juice and mix for a few seconds.
  • Add almond meal, flour, baking powder, and salt into the bowl and mix until you get a smooth batter. Add the shredded coconut and stir for a few seconds.
  • Pour the batter in the pan and put it in the oven for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely on rack, then sift some powdered sugar over.