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Paleo Coconut Lemon Cake

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Paleo Coconut Lemon Cake



Ingredients :

  • cooking spray
  • ½ cup fresh lemon juice
  • 3 egg whites
  • 1 teaspoon lemon extract
  • ¼ teaspoon salt
  • ½ cup unsweetened applesauce
  • ¼ cup coconut oil
  • melted and cooled
  • 3 tablespoons honey
  • 1 ½ cups coconut flour
  • 2 tablespoons almond flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lemon
  • zested
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  • Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey.
  • Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined.
  • Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.
  • Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.
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