Lemon-Coconut Almond Cake – Skinnytaste

This wet lemon-cooko nut mandrel cake is not only a pleasure for those who follow a gluten-free or milk-free diet, but also a delightful dessert that will love everyone. The perfect cake for every occasion!

Lemon almond meal cake with coconut

I am pretty obsessed with this lemon almond flour! It’s milk -free, gluten -free and so tasty !! The recipe developed from this original almond cake recipe, which contained lemon and coconut and at the same time maintained a gluten -free base with almond flour. The creation of a gluten -free, milk -free coconut tandel cake is not just about taking dietary restrictions into account. It’s about creating a delicious, moist and aromatic dessert that everyone can enjoy! The texture reminds me of a TRESLELES cake, only with lemon cooconut aromas that combine the nutty essence of almonds with the tropical sweetness of the coconut, all of which are brightened by the tank, fresh lemon lemon.

Simple lemon almond flour ingredients

• Almond flour: By using almond flour instead of all-purpose flour, this cake-garin-free, gluten-free and gives a subtle almond taste.
• Sweetener: Choose granulated sugar or Mönch fruit sweetenerWhich has no calories.
• Lemons: We only use the lemon peel for this almond cake recipe.
• Eggs: You need 6 protein and 3 egg yolks at room temperature. If you whip the egg whites until they form stiff peaks, the cake rises and creates a light and airy texture.
• Extract: I used vanilla and almond extract to improve the taste.
• Salt: A pinch of fine sea salt balances the sweetness.
• Kokosnuss -Bag cream: For easy topping, buy frozen coconut bitch like CocovAnd thaw it in the fridge.
• Coconut flakes: For even more coconut taste, roasted, unsweetened coconut flakes sprinkle over the cake.

See complete measurements and instructions at the end of this article in the recipe card.

How to make lemon-cookion of tonsils

1. Preparation: Position a rack in the middle of the oven and heat it to 350 ° F. Grease a 9-inch spring pan with a non-stick spray, line it with parchment paper and sprinkle it with almond flour.
2. Lemon sugar: Combine the sugar and bowl of 2 lemons in a small bowl. Rub it together to let go of the lemons oils. Put 2 tablespoons of lemon sugar aside to use them with the protein later.
3. Wet ingredients: Whisk the egg yolk and the remaining lemon sugar until the egg yolk is thick and pale. Stir in the vanilla and almond extracts and salt.
4. Whip the protein In the bowl of a blender until the white opaque. Sprinkle and hit the rest of the lemon sugar until the protein holds high peaks.
5. Combine all ingredients: Stir a quarter of the egg whites with a rubber spatula into the egg yolk mixture. Then carefully fold the remaining protein and half of the almond flour into the egg yolk mixture. Carefully fold the rest of the flour until everything is mixed.
6. Bake: Pour the dough into the prepared pan and bake for 30 to 35 minutes until the top is golden and springy to touch.
7. Remove the cake from the pan: Let the hot cake cool on a rust for 5 minutes. Then run a butter knife along the edges of the pan and turn it into the frame. Remove the sides and bottom of the spring shape and pull off the parchment. Turn the cake up the right side and let it cool completely.
8. Decorate the cake: Before serving the lemon almond coco, distribute the impact coconut cream over the top and sprinkle it with roasted coconut.

Is the almond flour as well as almond flour?

Almond flour and almond flour are both made of ground almonds, but almond meals use almonds with their skins, and almond flour removes them. Almond flour has a finer texture as a meal, but you can use it interchangeable in baking recipes.

Almond citron cake variations

• Citrus: Switch on the taste and switch on a large orange instead of lemons.
• Coconut cream: If you don’t find a coconut, make homemade coconut cream with coconut milk and powdered sugar.
• Don’t you like coconut? Replace a normal frozen whipped cream -topping like TruwhipAnd leave out the shredded coconut.
• No spring shape pan? Use a 9-inch round cake shape.
• Salt: Replace kosher or table salt with fine sea salt.
• Berries: Sprinkle your favorite berries on this coconut almond cake.

storage

This coconut cake, which is close to plastic film, can sit on the counter overnight or 3 days in the fridge if it does not have the cream. As soon as you delight the cake, cool it for up to 5 days.

This cake also freezes well with or without whipped cream. Wrap each slice in foil and store it in a large pockets with zippers. Turn the cake in the fridge in front of the meal.

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