Egg-Free Low-Carb Lemon Cake

March 30, 2016 by Leanne Vogel October 14, 2019

A light golden-yellow keto cake with a delightfully bright lemon zing! Single layer, dairy-free and egg-free cake with just 5 grams of carbs per serving.

Ingredients

Dry Ingredients

• 1/2 cup (65 grams) coconut flour
• 1/4 cup (35 grams) arrowroot flour/starch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Gelatin Egg

• 1/2 cup (118ml) water
• 2 tablespoons gelatin

Wet Ingredients

• 1/2 cup (100 grams) coconut oil, melted
• 1/3 cup (75 grams)xylitol, erythritol, or a sweetener or your choice
• 1/3 cup (88 grams)unsweetened applesauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract, optional
• Zest from 1 lemon, optional

Frosting

• 398ml can of full-fat coconut milk, chilled in the can overnight
• 1/2 teaspoon lemon extract

Instructions

1. Preheat oven to 325F and oil an 8-inch cake pan with a small dab of coconut oil. Tear out a sheet of parchment paper, and trace the bottom of the cake pan on the paper. Cut out the circle and place at the bottom of the cake pan. Set aside.
2. Add dry ingredients to a bowl and mix gently, either with your stand mixer, a hand mixer or a spoon. Set aside.
3. Prepare the gelatin egg by adding water to a small saucepan. Sprinkle with gelatin, sprinkling over the surface of the water. Let sit for 5 minutes.
4. Meanwhile, in a separate small bowl, add wet ingredients, and mix well. Add to dry ingredient bowl and mix for 30 seconds. If the ingredients get a little lumpy, it’s because the coconut oil was hardened slightly from the lemon juice. No worries!
5. Once gelatin egg has been sitting for 5 minutes, turn the burner on to low and whisk until water is slightly heated and texture is smooth. Transfer to the main bowl and stir for another 30 seconds, until smooth.
6. Transfer cake batter to the prepared cake pan, and smooth with the back of a spoon or spatula. Bake in preheated oven for 33-35 minutes, until a toothpick inserted comes out clean.
7. Take cake out of the oven and allow to sit in the pan for 30 minutes. Then, flip cake pan over onto a cooling rack, the cake should pop out easily! Allow to cool on the counter until no longer warm, about 2 hours. Transfer to a plate, cover with plastic wrap and allow to chill in your fridge overnight, at least, 12 hours.
8. Remove from the fridge 30 minutes to 1-hour before serving. Just before serving, prepare the frosting by flipping chilled can upside down and opening at the bottom. Drain all liquid, leaving you with the thick coconut cream. Add to your high-powered blender and blend on low until light and fluffy, about 1 minute. Add lemon extract and mix with a spatula. Spoon onto the cake and smooth with a spatula.

Notes

Nutrition Information Per Serving