These mini lemon, almond and coconut cakes are the perfect little treat. They are so simple and can be whipped up pretty quickly, making them ideal to take along for a morning tea or to serve with whipped coconut cream as a divine little dessert.
They are free of gluten, refined sugar and dairy so you don’t feel too guilty about having one too many. If you are on a grain free or paleo diet then they are also suitable as they contain no grains just ground almonds and desiccated coconut. They are definitely a go to favourite treat in my family as they are moist, not too sweet but have a refreshing citrus flavour from the lemons……making them just right!
I rarely give my little man sweet treats so anything sweet is certainly a treat! These were given the thumbs up by Master H as he tries to shove the entire half mini cake (his portion is a half size) in his mouth at once which isn’t always a pretty sight. He then will say his delightful “um um’s” while munching and I know they have passed the grade! I do love it how he so appreciates food and isn’t shy about telling me so. I know this phase saying “um, um” will only last so long like all of the phases do. Although his eating habits sometimes drive me mad, I know I will miss this phase of utter delight at trying new foods, particularly if they are sweet!
Parenting is such a funny thing as I find I am always missing the person or baby he was but loving the person he has become. I’m not sure if this changes when the rate of change slows down but between 0 and 2 years old they change so much right before your very eyes. It is amazing to watch, but sometimes I miss my little bubba who was pretty chilled and am astounded/tired/bemused by this extremely active sometimes crazy sometimes naughty and stubborn little being that has taken his place. But the cheeky smiles that come with the naughtiness still manage to melt my heart everytime.
Today was a day with toddler antics abound, me chasing him which is so common these days as he loves to run off when we are out. Then he pulled one of my cherished earrings out of my ears that were given to me by a dear friend and part of it has gone missing in the shop, no doubt never to be seen again….Once home I see one of my favourite book’s has his water spilt over it ruining the pages, while he is busy tipping over the cats food, and dragging the clean washing through the spilled cat’s food. In between all of this he is constantly trying to pull the food I am trying to prepare off the bench while I am trying to make it.
Has there ever been a greater sense of patience than having a toddler. I think not, so on we go today as I attempt to get out a blog post and a battle to get a nice picture of the food to put on this post! I will often try and get photos done in his sleep time but this doesn’t always work out as planned. Today is one of those days……
I have used whipped coconut cream for these cakes which adds a nice touch if you are feeling fancy or coconut yogurt is another good option but they can easily be eaten on their own. If you are not dairy intolerant than plain greek yogurt or cream goes nicely with them too.
I hope you enjoy these x
This recipe was inspired by iamafoodblog’s lemon almond cake loaf. You can find this recipe and more at iamafoodblog.
Serves 10 cakes
Lemon almond coconut cakes with whipped coconut cream, a delightfully moist and refreshing gluten free sweet treat.
20 minPrep Time
14 minCook Time
34 minTotal Time
- 3 medium sized eggs
- 1/3 cup coconut oil, melted, plus extra for greasing muffin tray
- 1/4 cup honey
- 2 lemons, juice and zest of
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup ground almonds
- 1 cup desiccated coconut
- 1.5 Tbspn coconut flour
- 1 can full fat coconut cream refrigerated overnight
- 1 tsp vanilla extract
- 6 drops of liquid stevia or 1 Tbspn honey
- Preheat oven to 180°C/350°F
- Whisk eggs using the whisk attachment in your food processor or an electric whisk until they double in size - about 3 minutes.
- Add coconut oil, lemon juice, lemon zest, apple cider vinegar, baking soda & vanilla essence to food processor or blender and process for a minute or until everything is mixed through.
- Add the ground almonds, desiccated coconut and coconut flour, mix though evenly or fold in manually.
- Spoon mixture into greased muffin tin or tray.
- Bake for 12-14 minutes until skewer comes out clean once inserted.
- While these are baking make the whipped coconut cream. Remove can of coconut cream from fridge, the thick cream should of risen to the surface and should be separated from the coconut water.
- Turn the can of coconut cream upside down and open the can. Then discard the water from the cream.
- Add the thick cream into food processor or mixing bowl. Add the stevia and vanilla extract. Whip until the cream is light and fluffy - about 2-3 minutes.
- Pipe on to the cakes as much as desired or add a scoop to the side to serve with each cake.
- The cakes will keep for 2-3 days in an airtight container.