This pecan lemon cake that doesn't have gluten is moist, tasty, and great for any event. The taste is wonderful, and everyone will love it, thanks to the almond flour, pecans, and fresh lemon.
Ingredients: 2 cups almond flour. 1 cup finely chopped pecans. 1/2 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/2 cup honey or maple syrup. 1/4 cup melted coconut oil. 1/4 cup fresh lemon juice. 2 teaspoons lemon zest. 1 teaspoon vanilla extract.
Instructions: Preheat your oven to 350F 175C. Grease and line a 9-inch cake pan with parchment paper. In a large mixing bowl, combine almond flour, chopped pecans, coconut flour, baking powder, baking soda, and salt. In another bowl, whisk together eggs, honey or maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your gluten-free pecan lemon cake!
Prep Time: 15 minutes
Cook Time: 30 minutes
Acervo Terror
