Lemon Coriander Cake is a delightful, not too sweet cake that has a surprising flavor of coriander with the brightness of lemon. Made with almond, tapioca, and coconut flour and sweetened with maple syrup. A low calorie, dense, gluten free, and paleo friendly cake recipe.
Are you looking at this recipe and thinking is this a cake or bread?
Well if a recipe has soda in it, that is baking soda, then it is considered a bread. No baking soda in this recipe, so then you have yourself a cake. However, I want a quick side note that I did, in fact, have a big old slice for breakfast on Sunday with my coffee, so then it was bread. I am all powerful like that.
This Lemon Coriander Cake is dense, heavy and not too sweet. The lemon and coriander flavor combination add little je ne sais quoi.
Are you familiar with coriander?
Coriander actually comes from the seeds of a Cilantro plant but tastes nothing like the green leafy herb. It actually has a mellow, subtle, earthy, lemony flavor. Which pairs surprisingly well here in this bread with the fresh lemon zest. I actually had a lemon coriander biscotti at a restaurant that I fell in love with and that inspired this recipe.
Make sure to use organic lemons in this recipe. Most pesticide residue is concentrated in the peel, so buy organic when using peel in baking or drinks
You should store this bread in wrapped tightly in the refrigerator for up to 1 week. If it lasts that long.
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Lemon Coriander Cake
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup {4 oz.} unsalted butter room temperature.
- 1/4 cup lightly packed finely grated lemon zest from 2 organic lemons
- 1/2 cup maple syrup
- 3/4 cup coconut cream
- 2 large eggs room temperature
- 2 teaspoon ground coriander
- 3/4 teaspoon nutmeg
Instructions
- Preheat oven to 350°
- Generously grease a 4 1/2 x 8 1/2" loaf pan.
- In a large bowl mix together almond flour, tapioca flour, coconut flour, baking powder, salt, coriander, nutmeg and lemon zest.
- In a medium bowl whisk together coconut cream, maple syrup, and eggs.
- In an electric mixer beat butter on medium until light and smooth.
- Slowly add 1/3 flour mix, 1/2 cream mix, 1/3 flour mix, 1/2 cream mix and remaining flour.
- Mix until blended. Pour into prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes and then remove to cool completely.
- Serve immediately. Keep uneaten portions wrapped and in fridge for up to 3 days.
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