Red Meat Allergy Friendly Paleo Almond Flour Lemon Drizzle Cake

Total time1 hr 15 min

Prep time15 min

Cook time40 min

Red Meat Allergy Friendly Paleo Almond Flour Lemon Drizzle Cake

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Ingredients

10 servings

For the cake

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup coconut flour
1 tsp baking soda
¼ tsp fine sea salt
4 large eggs
⅓ cup honey
¼ 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 drizzle

3 tbsp fresh lemon juice
2 tbsp honey

For the glaze

½ cup powdered coconut sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined with no lumps.

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