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Lemon Cake with Lemon Sauce

By Alice Nicholls

sugar free teacake
  • 8 servings
  • Prep - 15 mins
    Cooking - 30 mins
  • Total - 45 mins
sugar free teacake

Alice says, “Sometimes it’s nice to cut through sweetness with a little bit of sour to balance the flavours. Lemon cakes are often enjoyed by those who don’t enjoy eating sweet cakes and are a perfect accompaniment to a herbal tea in the afternoon.”  

Servings: 8
Preparation: 15 mins
Cooking: 30 mins

Tags: , , , ,

Ingredients

  • 1 cup almond meal.
  • 1/4 cup coconut flour.
  • 1/2 cup milk of your choice.
  • 3 eggs, separated.
  • 1/3 cup extra-virgin olive oil (mild in flavour).
  • juice and rind of two lemons (reserve 1 tablespoon juice for sauce).
  • 1 tablespoon rice malt syrup (or to taste).
  • 1/2 teaspoon baking powder.
  • 1 teaspoon vanilla bean paste.
  • 1/2 teaspoon baking soda.

Lemon sauce

  • 1/2 cup coconut cream, scooped from the top of a chilled tin of coconut cream.
  • 1 teaspoon rice malt syrup.
  • 1 tablespoon lemon juice.

Directions

1. Preheat oven to 160 degrees celcius and grease and line a 20cm round cake tin.

2. Mix together egg yolks, rice malt syrup, vanilla bean paste, lemon juice, lemon rind, olive oil and milk. Add almond meal, coconut flour, bicarbonate of soda and baking powder and mix thoroughly.

3. With electric mixers, beat the egg whites until they form stiff peaks and fold them into the lemon mixture. Pour into your cake tin and bake for 30 minutes or until the cake is firm and spongy in the centre.

For the lemon sauce:

4. Warm the coconut cream in a small saucepan. Add lemon juice and rice malt syrup and stir. Drizzle over lemon cake.


Note

We advise eating sweet foods like this one as occasional treats only.

Alice says, “Sometimes it’s nice to cut through sweetness with a little bit of sour to balance the flavours. Lemon cakes are often enjoyed by those who don’t enjoy eating sweet cakes and are a perfect accompaniment to a herbal tea in the afternoon.”

Ingredients

  • 1 cup almond meal.
  • 1/4 cup coconut flour.
  • 1/2 cup milk of your choice.
  • 3 eggs, separated.
  • 1/3 cup extra-virgin olive oil (mild in flavour).
  • juice and rind of two lemons (reserve 1 tablespoon juice for sauce).
  • 1 tablespoon rice malt syrup (or to taste).
  • 1/2 teaspoon baking powder.
  • 1 teaspoon vanilla bean paste.
  • 1/2 teaspoon baking soda.

Lemon sauce

  • 1/2 cup coconut cream, scooped from the top of a chilled tin of coconut cream.
  • 1 teaspoon rice malt syrup.
  • 1 tablespoon lemon juice.

Directions

1. Preheat oven to 160 degrees celcius and grease and line a 20cm round cake tin.

2. Mix together egg yolks, rice malt syrup, vanilla bean paste, lemon juice, lemon rind, olive oil and milk. Add almond meal, coconut flour, bicarbonate of soda and baking powder and mix thoroughly.

3. With electric mixers, beat the egg whites until they form stiff peaks and fold them into the lemon mixture. Pour into your cake tin and bake for 30 minutes or until the cake is firm and spongy in the centre.

For the lemon sauce:

4. Warm the coconut cream in a small saucepan. Add lemon juice and rice malt syrup and stir. Drizzle over lemon cake.
Note

We advise eating sweet foods like this one as occasional treats only.