SERVES 6-8
Ingredients
Cake
1ВЅ cups almond flour
ВЅ teaspoon baking powder
Вј teaspoon salt
в…“ cup coconut milk
ВЅ teaspoon tapioca flour
1ВЅ tablespoons grated lemon zest plus
1ВЅ tablespoons lemon juice
ВЅ teaspoon vanilla extract
1 cup palm sugar
6 tablespoons coconut oil
3 large eggs, room temperature
Coconut oil for greasing loaf pan
Glaze
в…“ cup honey
1 tablespoon lemon juice
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 300В°F. Grease an 8×4 loaf pan.
2.В В Whisk almond flour, baking powder, and salt together in bowl. In a separate bowl, whisk coconut milk, lemon juice, and vanilla together. In a third bowl, whisk palm sugar and lemon zest together until well combined.
3.В В Using a stand mixer fitted with a paddle, beat coconut oil and palm sugar-zest mixture on medium-high speed for about 1 minute. Add eggs, one at a time, and mix until combined (batter may look slightly curdled). Reduce speed to low and add almond flour mixture in three additions, alternating with coconut milk mixture in two additions, scraping down bowl as needed. Give batter a final stir by hand.
4.В В Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached (60 to 70 minutes), rotating pan halfway through baking. Allow cake to cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely (about two hours).
5.В В Whisk honey and lemon juice together in a bowl until smooth. Brush glaze over cake and let sit for 10 minutes before serving.
