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Paleo Coconut Lemon Cake

Rated as 1 out of 5 Stars

"A luscious paleo coconut lemon cake that's thick and bursting with lemon! Made with coconut flour and topped with crispy baked lemon zest, this cake makes an excellent low-carb, gluten-free, calorie-friendly snack!"
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2 h 10 m servings 75
Original recipe yields 12 servings (12 bars)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with cooking spray.
  2. Combine lemon juice, egg whites, lemon extract, and salt in the bowl of a stand mixer fitted with the whisk attachment; beat until thick and fluffy. Beat in applesauce, coconut oil, and honey.
  3. Mix coconut flour, almond flour, baking powder, and baking soda together in a separate bowl. Turn on mixer; add coconut flour mixture gradually until batter is just combined.
  4. Scrape batter into the prepared baking pan; press gently with your palm to spread it evenly in the pan. Sprinkle lemon zest evenly on top.
  5. Bake in the preheated oven until top is golden brown, about 50 minutes. Cool in the pan for at least 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.

Nutrition Facts

Per Serving: 75 calories; 5.2 6.9 1.3 0 229 Full nutrition

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Read all reviews 4
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I made this! It was very disappointing. It was a crumble mess, not enough moister and too much flour! It needs egg yokes and less flour!

This recipe is wrong, way too much coconut flour. It was nothing but a crumble mess

Failure! Dough was crumbly. Missing something. Should this have had egg-yolks as the photo is much more yellow in color then the resulting dough. Baked anyway and it crumbled. Crumbs had good...

This did not work at all. As soon as I introduced the oil, applesauce and honey into the fluffy egg whites the whole thing deflated. I tried to finish it up and bake, but it came out thin and ve...