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Coconut Flour Lemon Cake (gluten free) ~~~

Coconut Flour Lemon Cake

  • Author: Katja from Savory Lotus
  • Yield: 2 nine inch cakes 1x




  • 1 cup coconut flour (I use THIS Brand)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 eggs, room temperature
  • 6 tbsp full fat coconut milk (I use THIS brand)
  • 6 tbsp lemon juice
  • 1 cup butter, ghee, or coconut oil, melted
  • 2/3 cup maple syrup or honey
  • 1 tsp vanilla extract
  • zest from 4 lemons
  • 4 egg whites, room temperature


  • one batch lemon curd (get recipe here)
  • 1 pint heavy whipping cream or coconut cream from 3 cans of chilled full fat coconut milk
  • 12 tablespoons of maple syrup or honey, if desired
  • berries


  1. Preheat oven to 350’F. Liberally grease two 9 inch round cake pans and line bottom of pans with  parchment paper (like this) cut into circle to fit the bottom.
  2. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 6 eggs, coconut milk, lemon juice, melted fat of choice, maple syrup/honey, vanilla, and lemon zest until foamy.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pans.
  6. Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cakes are golden. Remove from oven and allow to cool completely to avoid melting your cream.
  7. WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream or coconut cream until light and fluffy. Add 1-2 tablespoons of maple syrup or honey, if desired.
  8. TO ASSEMBLE CAKE: place first lemon cake layer on plate or cake stand.  Cover evenly with lemon curd and spoon whipped cream into center so you don’t get whipped cream overflow.  Place second lemon cake layer on top and repeat lemon curd and whipped cream.  Top with berries. Enjoy!


There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs. You read more HERE about it.