Paleo Lemon Cake
This lemon sponge cake is made from eggs, coconut flour, honey and lemon juice and I added extra flavor with my homemade lemon curd filling and chocolate topping. It’s perfect for coffee morning or afternoon tea also. I really like to combine sweet and sour tastes, citrus fruits with chocolate are my favorite combination. You can find a very delicious orange cake with chocolate swirl between our recipes too.
It’s very delicious on its own also, or just with cacao powder on top if you do not have time to make lemon curd. You can also fill this cake with chocolate cream or any jam, that you have at home, but I highly recommend you to try it with my home made lemon curd, you will not regret it.
I used only 6 tablespoons of coconut flour, which absorbs moisture intensively, there is no need for more because the batter will dry out and turn grainy. You can add more coconut flour if you want to use more lemon juice for stronger sour taste, but be careful, never add too much at once. When whisking egg whites, it’s very important to do that in a very clean bowl with a clean whisk, otherwise it won’t be firm and thick.
Paleo Lemon Cake
- 6 eggs medium
- 6 tbsp coconut flour
- 3 tbsp honey
- 1 tsp baking soda
- 1 tsp lemon zest
- 2 lemon juice
- 2 pinches salt
- Homemade Lemon Curd
- 60 gram dark chocolate 85%
- 1 tsp coconut oil
- Lemon and lime zest optional
- Preheat the oven to 160°C and line a 23 cm x 23 cm cake tin with parchment paper.
- Separate eggs whites from yolks.
- Whisk egg whites and 1 pinch of salt with electric whisk or hand in a very clean bowl, until is firm, consistency similar to whipped cream and are thick and glossy.
- Whisk egg yolks, honey and 1 pinch of salt with electric whisk until is foamy, its volume is doubled, and its color is light yellow.
- Add whisked egg whites and baking soda to egg yolks mixture and mix very carefully. Do not break the egg whites!
- Add coconut flour to the mixture spoon by spoon and mix it very gently.
- Pour lemon juice into the batter and mix it carefully.
- Pour the batter into the lined cake tin and bake for 30 minutes. Stick a toothpick into the middle of the cake and if it comes out clean, the cake is done, if it is not clean, bake it 5 minutes more and try again.
- Wait until the lemon sponge cake is completely cool then cut half.
- Grease one half with lemon curd then place the other half on it.
- Place the chocolate with coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it (Bain Marie). Allow the chocolate to melt.
- Pour the melted chocolate over the filled lemon sponge cake and decorate with lemon and lime zest.
- Put the cake into the fridge for 1 hour until the chocolate is hard on the top.
- Slice it with warm knife and the chocolate will not break.