This gluten-free pecan lemon cake is moist, flavorful, and perfect for any occasion. The combination of almond flour, pecans, and fresh lemon gives it a delightful taste that everyone will love.
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: Start by heating the oven to 350F 175C. Clean and grease a 9-inch cake pan. Place parchment paper inside the pan. Add coconut flour, baking powder, baking soda, salt, chopped pecans, and almond flour to a large bowl. Add the eggs, honey or maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. When the cake pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Have fun with your gluten-free lemon pecan cake!
Prep Time: 15 minutes
Cook Time: 30 minutes
bring strapped to peoria
