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Coconut Flour Lemon Cake (SINGLE LAYER RECIPE)

  • Author: Katja Heino
  • Yield: 1 nine inch cake 1x


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


  1. Preheat oven to 350’F. Liberally grease a 9 inch round cake pan and line bottom of pan 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 3 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 pan.
  6. Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cake is golden.