Paleo Coconut Lemon Cake

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 3 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup shredded unsweetened coconut

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together almond flour, coconut flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together melted coconut oil, eggs, almond milk, vanilla extract, and lemon juice.
4. Add wet ingredients to the dry ingredients and mix until combined.
5. Fold in shredded coconut.
6. Pour batter into a greased 9-inch round cake pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before serving.

Interesting Facts

• This cake is naturally gluten-free, grain-free, and dairy-free.
• Coconut oil is a great choice for baking because it stays solid at room temperature and does not break down in high heat.
• Freshly squeezed lemon juice gives this cake a bright and refreshing flavor.