Gluten-free and sugar-free lemon cake

Ingredients

• 125 gcoconut oil
• 110 ggluten-free baking flour
• 80 galmond flour
• 40 gcoconut blossom sugar
• 80 gwalnuts
• 25 dropsstevia
• 1 teaspoonvanilla extract
• 1 teaspooncinnamon
• 1 teaspoonbaking powder (with cream of tartar)
• 2 largeeggs
• Juice of 1lemon
• 1 pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C.

2. 2

   Mix dry ingredients

   In a large bowl, combine the gluten-free baking flour, almond flour, coconut blossom sugar, cinnamon, baking powder and salt.

3. 3

   Make the batter

   Melt the coconut oil separately, then add it to the dry ingredients with the eggs, stevia, vanilla extract and lemon juice. Beat with a hand mixer for about 2 minutes.

4. 4

   Fold in walnuts

   Chop the walnuts finely or leave them in larger pieces, as you prefer, then fold them into the batter.

5. 5

   Fill the tin

   Grease a rectangular cake tin with coconut oil and spoon or pour in the batter. Put the tin in the oven.

6. 6

   Bake the cake

   Bake for about 60–70 minutes, until golden brown. Check it from time to time, as baking time can vary between ovens and it may need more or less time.

7. 7

   Cool and serve

   Let the cake cool completely before removing it from the tin. Cut slices with a bread knife and serve on cake plates.

What is this lemon cake?

This is a Dutch-style loaf cake made with gluten-free baking flour, almond flour, eggs and lemon. Its flavour is gently spiced with cinnamon and vanilla, while walnuts give the soft crumb a bit of bite.

Coconut blossom sugar and stevia provide the sweetness, so the cake is not sugar-free in the strict sense. The combination of flours, eggs and melted coconut oil makes a substantial batter that bakes into a moist cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2800 calories, 65g protein, 195g carbs, 250g fat.

The coconut oil, almond flour and walnuts contribute much of the fat, while the gluten-free flour, almond flour and coconut blossom sugar provide most of the carbohydrates. Eggs, almond flour and walnuts also contribute protein; serve a slice with fruit or plain yoghurt for a more rounded plate.

Choosing the flours

Gluten-free flour: use a baking blend intended for cakes, as blends can vary in how they absorb liquid. Measure the 110 g carefully rather than packing it into the scale bowl.

Almond flour: this adds richness and a tender texture alongside the gluten-free blend. The recipe uses both flours, so replacing one with the other will change the result.

Getting the batter right

Melted oil: let the coconut oil melt before mixing it in, so it combines easily with the eggs and dry ingredients. Add it with the other wet ingredients as directed.

Mixing: beat the batter for about 2 minutes with a hand mixer, then fold in the walnuts. Folding keeps the nuts distributed without continuing to beat the batter.

Walnut texture

Fine pieces: chop the walnuts finely for a more even texture throughout the slice. Chunkier pieces give more pronounced crunchy bites.

Even distribution: fold the walnuts through the finished batter before filling the tin. This helps avoid a loaf with most of the nuts gathered in one area.

Checking when it is baked

Colour: the recipe uses a golden-brown surface as its main visual cue. The stated baking time is about 60–70 minutes at 150°C, but ovens can vary.

Timing: check the cake occasionally rather than relying on the clock alone. The recipe does not specify another doneness test, so avoid leaving it in longer than needed for the golden finish.

Cooling and slicing

Cooling: leave the cake to cool well in the tin before taking it out. It is easier to handle once it has set and is no longer hot.

Slicing: use a bread knife to cut neat slices. The cake is suggested for serving on cake plates with coffee or tea.

Serving ideas

Coffee or tea: serve a slice alongside either drink for a simple afternoon treat. The lemon, cinnamon and vanilla make the cake flavourful without needing an elaborate accompaniment.

On the plate: pair it with fresh fruit if you would like a brighter contrast to the rich almond and walnut flavours.

Recipe notes & tips

• Grease the rectangular tin with coconut oil before adding the batter.
• Chop the walnuts to your preferred size before folding them in.
• Use a hand mixer for about 2 minutes to combine the batter.
• Check the cake occasionally during its 60–70 minutes in the oven.
• Cool the cake completely before removing it from the tin.
• Cut slices with a bread knife to help keep them neat.

Variations

• Chunky walnuts: leave the walnuts in larger pieces for more crunch in each slice.
• Fine walnuts: chop the walnuts finely for a more even distribution through the cake.
• Citrus accent: add a little finely grated lemon zest for a more pronounced lemon aroma.
• Coffee pairing: serve with coffee for a simple Dutch-inspired afternoon snack.
• Tea pairing: serve with tea as an alternative to coffee.

Common mistakes to avoid

• Skipping the tin grease: the cake may stick; coat the rectangular tin with coconut oil first.
• Removing it while hot: the cake can be harder to handle; let it cool well before turning it out.
• Ignoring oven variation: the cake may need more or less time; check it periodically for a golden-brown finish.
• Overmixing after adding walnuts: the pieces can break up; fold them through the batter instead.
• Cutting with a blunt knife: slices may crumble; use a bread knife as directed.

How to store

Once completely cool, store the cake in an airtight container. The recipe does not specify a storage duration or reheating method; serve at room temperature, or warm a slice gently if you prefer.

Frequently asked questions