Lemon Coriander Cake

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Coriander, ground
  • 1/4 cup Lemon, lightly packed

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3/4 cup Coconut cream

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 cup Almond flour
  • 2 tsp Baking powder
  • 1/3 cup Coconut flour
  • 3/4 tsp Nutmeg
  • 1/4 tsp Sea salt
  • 2/3 cup Tapioca flour

Found on ahealthylifeforme.com

Description

Ingredients

• 1 cup almond flour
• ⅔ cup tapioca flour
• ⅓ cup coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• ½ cup {4 oz.} unsalted butter, room temperature.
• ¼ cup lightly packed finely grated lemon zest from 2 organic lemons
• ½ cup maple syrup
• ¾ cup coconut cream
• 2 large eggs, room temperature
• 2 teaspoon ground coriander
• ¾ teaspoon nutmeg

Directions

• Preheat oven to 350°
• Generously grease a 4½ x 8½ loaf pan.
• In a large bowl mix together almond flour, tapioca flour, coconut flour, baking powder, salt, coriander, nutmeg and lemon zest.
• In a medium bowl whisk together coconut cream, maple syrup, and eggs.
• In an electric mixer beat butter on medium until light and smooth.
• Slowly add ⅓ flour mix, ½ cream mix, ⅓ flour mix, ½ cream mix and remaining flour.
• Mix until blended. Pour into prepared loaf pan.
• Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes and then remove to cool completely.
• Serve immediately. Keep uneaten portions wrapped and in fridge for up to 3 days.