This is probably the most healthy lemon cake recipe you will find around. Let me tell you why. 

It’s sugar-free, low carb (only dates used to sweeten), dairy-free, egg-free and gluten-free…

We couldn't ask for more:) It’s high in protein, healthy fats and perfect for breakfast and /or Easter afternoon tea. Proteins and healthy fats keep you fuller for longer and you won’t feel hungry and sleepy after one slice.

Ingredients:

• ½ cup of coconut oil (measured unmelted)

• ½ cup of soaked dates, drained

• ¾ cup of lukewarm plant milk (I used almond)

• ¼ cup lemon juice (approx. 1 lemon)

• zest of 2 lemons

• 1½ cups of coconut flour

• ¾ tsp of baking soda

• 1 tsp baking powder

• 1 cup of grounded almond

Icing (optional):

• 2 tbsp of desiccated coconut

• Juice of ½ lemon

• 50 g of coconut cream

Preparation:

• Heat the oven to 160° C -180° C. 

• Line a with baking paper to be able to remove your cake easily.

• Melt the coconut oil gently over low heat; let it cool for 2 minutes.

• Then blend drained dates with plant-based milk. 

• Add lemon juice, lemon zest and coconut oil - whisk gently.

• Then add all dry ingredients (coconut, almond flour, baking soda and baking powder) and fold them gently until well combined.

• Transfer the batter to the tin and bake for about 50 minutes until the top is nicely browned

• Once baked, remove the cake from the tin and let it cool.

•  Meanwhile, prepare the icing by whisking melted coconut cream with lemon and desiccated coconut in a medium-size bowl until fully combined.

• Then spread the icing on a cake and enjoy!