Low FODMAP Almond Flour Lemon Loaf Cake

Total time1 hr 20 min

Prep time15 min

Cook time45 min

4.7

(7)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the cake

2 ½ cups almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
½ tsp baking soda
¼ tsp fine sea salt
3 large eggs
½ cup pure maple syrup
⅓ cup coconut oil, melted and cooled
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp pure vanilla extract

For the glaze

3 tbsp fresh lemon juice
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
2
In a large bowl, whisk together the almond flour, baking soda, and salt until no lumps remain.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!