Gluten free coconut-lemon traybake

    2 hours 10 min

    This gluten free coconut-lemon traybake cake doesn't skimp on the lemon or the coconut flavour! The addition of apple sauce keeps it moist.

    1 person made this

    Serves: 12 

    • cooking spray
    • 120ml fresh lemon juice
    • 3 egg whites
    • 1 teaspoon lemon extract
    • 1/4 teaspoon salt
    • 120g unsweetened apple sauce
    • 4 tablespoons coconut oil, melted and cooled
    • 3 tablespoons honey
    • 350ml coconut flour
    • 2 tablespoons ground almonds
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 lemon, zested

    Prep:20min  ›  Cook:50min  ›  Extra time:1hr cooling  ›  Ready in:2hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm traybake tin.
    2. Combine lemon juice, egg whites, lemon extract and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in apple sauce, coconut oil and honey.
    3. Mix coconut flour, ground almonds, baking powder and bicarbonate of soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until cake batter is just combined.
    4. Scrape cake batter into the prepared baking tin; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.
    5. Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the tin for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 squares.

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