The fresh lemon juice and zest gives this cake a lovely full lemon flavour...
As coconut flour is high in fibre it is extremely absorbent, therefore a lot more moisture must be added when baking with it compared to regular flour - hence the use of six eggs, the chia seeds also aid in keeping the cake moist.
As with all of my recipes this cake is made using all natural, unrefined ingredients! The icing is made with coconut oil, desiccated coconut, lemon zest and honey.
1/2 cup coconut oil, melted - plus extra for greasing tin
1/2 cup honey
1/2 cup coconut flour
1 cup desiccated coconutzest of 3 lemons
Juice of 3 lemons (1/2 cup)
1 tbsp chia seeds
1 tsp baking soda
good pinch of salt
Honey Lemon Icing:
2 tbsp coconut oil
2 tbsp honey
zest of 1 lemon
2 tbsp desiccated coconut, plus extra for dusting
Firstly mix the chia seeds into the lemon juice to allow the seeds to swell, set aside. Preheat oven to 160°C and grease a 23cm (9") cake tin with coconut oil and line with baking paper.
Place the eggs, coconut oil, honey, coconut flour and desiccated coconut into a food processor and blend until combined (alternatively used egg beaters). Let this mixture stand for around five minutes allowing the coconut flour to adsorb the moisture. Add the lemon juice and chia seed mixture along with the lemon zest, baking soda and salt, blend until all of the ingredients are incorporated. Pour into prepared cake tin and bake for between 50 - 60 minutes or until a skewer comes out clean when inserted. Allow to cool for about 10 minutes before turning out onto a wire rack. Cool completely before icing.
Place all of the icing ingredients into a double boiler and heat gently while stirring. Once the mixture is well combined take off heat and drizzle over cooled cake. sprinkle with the extra coconut and serve with coconut yoghurt, yoghurt or cream.
Lasts for 3 days in an airtight container.