Paleo lemon cake

27 Jun, 2025

Ingredients

Wet

Dry

Instructions

Position a rack in the center of the oven and preheat to 350ºF. Grease two 8-inch round cake pans with coconut oil or one 9 x 13 pan.
In a very large bowl, whisk together the coconut yogurt and lemon zest to combine. Let sit for 15 minutes to draw out the lemon flavor and to bring the yogurt up to room temperature.
One at a time, whisk the eggs into the yogurt mixutre. Whisk in the avocado oil until combined and emulsified. Whisk in the maple syrup, then the lemon juice.
Sift the cassava, coconut, and tapioca flours together with the baking powder, baking soda, and salt into a medium bowl.
Dump the sifted flour mixture into the yogurt mixture and whisk until smooth; the batter will start out very thin, but it will thicken up as the flours absorb moisture.
Pour even layers into the prepared pans (about 710 grams each by weight) and smooth the tops.
Bake the cake layers until the tops are golden with some cracks, the edges pull away from the sides of the pans, and a toothpick inserted near the center comes out with moist crumbs, 30-35 minutes.

Notes

The cake layers can be made 1 day ahead, wrapped tightly, and refrigerated. Or freeze airtight for up to 1 month.
The frosting can be made several days ahead and refrigerated until needed.

Small batch quantities

For one single-layer 8-inch round or square cake, a 2-layer 6-inch cake, an 8x4-inch loaf cake, or 12 cupcakes:
122 g rich, plain coconut yogurt
194 g maple syrup
12 g lemon zest
2 large eggs
85 g avocado oil
27 g strained lemon juice
105 g cassava flour
35 g coconut flour
15 g tapioca flour
8 g baking powder
3 g baking soda
3 g fine sea salt

Nutrition