Lemonade and Coconut Cake

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Contributed by: Celery Meets Beetroot

Serves: 12 slices

Time: 1 hour

Lemonades are a cross between an orange and a lemon, keeping the flavour of the lemon, but taking the sweetness from the orange. Kids love lemonades, they are a lovely sweet alternative to lemons and go nicely in this gluten free cake.
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¾ – 1 cup almond meal (depending on how big and juicy your lemons are)
½ cup organic coconut flour
½ tsp organic arrowroot powder
pinch salt
1 cup organic rapadura sugar
5 eggs
2 lemonades – juice of 2 and zest of 1
80g vegan butter such as Nuttelex or normal butter
1 tspn vanilla extract or 1/2 tbpon vanilla powder


  1. Preheat a fan forced oven to 180°C.
  2. Combine the dry ingredients in a mixing bowl and set aside.
  3. Meanwhile, whisk the eggs using an electric mixer on high for several minutes. Add the lemonade juice and continue mixing, you should notice the egg-juice mixture will become very fluffy and start to stiffen slightly. Throw in the butter, vanilla extract and then turn off the mixer and fold through the dry ingredients.
  4. Line a 20cm round baking pan and bake in the oven for 40 mins.
  5. Turn out onto a wire rack to cool and dust with some coconut flour to serve. Delicious with some vanilla ice cream or fresh passionfruit drizzled on to
Gluten Free
Gluten Free
Dairy Free
Dairy Free
Wheat Free
Wheat Free

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