Paleo Classic Tea Cake
Indulge in the wholesome simplicity of our Paleo Classic Tea Cake, a delightful treat crafted with nutrient-rich almond and coconut flours for a naturally gluten-free and grain-free twist on a timeless favorite. Sweetened with golden honey and brightened by invigorating lemon zest and juice, this paleo dessert offers the perfect balance of moist texture and zesty flavor. Melted coconut oil enhances the richness while ensuring that every bite is irresistibly tender. Ready in just 45 minutes, this 9-inch cake is ideal for serving a crowd or savoring alongside a warm cup of tea. Whether enjoyed plain or topped with velvety coconut cream, this tea cake is a guilt-free indulgence that’s sure to become a staple in your baking repertoire. Perfect for paleo desserts, gluten-free baking, and guilt-free treats!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Stir well to combine and set aside.
In another large bowl, whisk together the eggs, honey, and vanilla extract until the mixture is smooth and well combined.
Slowly add the melted coconut oil while whisking continuously to incorporate it into the wet ingredients.
Add the lemon zest and freshly squeezed lemon juice to the wet ingredients and stir until everything is evenly mixed.
Gradually incorporate the dry ingredients into the wet ingredients, stirring with a spatula or a wooden spoon until the batter is smooth and no lumps remain.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, slice and serve. This tea cake is perfect on its own or with a dollop of coconut cream.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 109.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 553 mg | 43% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
