This amazing summer cake is bursting with citrus flavours and a hint of honey. Made with coconut flour and cassava flour, this cake is tree nut-free, grain-free, and naturally gluten-free. Seriously, one of the best cakes I’ve made. Ever!
Okay, guys, I may be bragging but this citrus summer cake is one of the best I’ve ever had. I knew I wanted to create a healthier, nut-free take on a lemon drizzle cake (many recipes use almond meal) and I wasn’t sure if the texture would work as well with coconut flour and cassava flour instead. The final result surprised even me! It was fluffy and moist, just like I wanted it to be.
The sponge is really easy to make and the secret to making it so light and angelic is the whipped egg whites that are added to the cake batter. As I was using fairly absorbent coconut flour in the cake, it was important to add enough fat to avoid dryness. I used softened butter but coconut oil or light olive oil will work just as well for a paleo, dairy-free version.
The cake will keep for close to a week, especially if you keep the leftovers in the fridge. It can be frozen too, although I wonder if it’s better to freeze the cooked sponge without the drizzle over it. Let me know if you try freezing it like ours didn’t last that long.
Serve it slightly warm or cold, up to you. I like it with a side of coconut or Greek yoghurt on the side and lots of berries. You can also decorate it with coconut cream frosting for an even more impressive look.
I hope you make it because it was spectacular and got all thumbs up as I served it to friends. Let me know in the comments.
MORE HEALTHY CAKES & DESSERTS
Try my raspberry and peach clafoutis (great for breakfast!)Print
Bring a little of summer into your kitchen with this incredibly moist and fluffy citrus drizzle cake. Serve with whipped coconut cream or yoghurt and seasonal berries
170 g / 6 oz butter (softened) or 1/3 cup coconut oil for dairy-free
2 eggs (whites only)
3 whole eggs + 1 extra yolk from the above egg
1/3 cup honey
Zest of 1/2 orange
Zest of 1 lemon
Zest of 1/2 lime
2 teaspoons vanilla extract
1/2 cup coconut flour
1/3 cup cassava flour
2 tablespoons orange juice
2 teaspoons baking powder
For the citrus drizzle
2 tablespoons lemon juice
1 tablespoon lime juice
3 tablespoons honey
½ cup raspberries
½ cup blackberries
5 strawberries, halved
A few slices of lime/orange/lemon for garnish
Preheat the oven to 180 C / 355 F. Line a springform cake tin with parchment/baking paper and grease it lightly with butter or coconut oil.
Soften the butter in a microwave or in the oven, it should be thick cream consistency. Set aside.
Separate the egg whites from the yolk and add to clean, deep bowl with a tiny pinch of salt. Add one of the leftover yolks to another mixing bowl and reserve the second for breakfast.
Whisk the egg whites with an electric mixer until soft peaks form and set aside.
In another bowl, add three whole eggs, softened butter (or coconut oil for a dairy-free version), and the rest of the cake ingredients. Whisk together until well combined and fluffy.
In batches, fold the whipped egg whites into the cake mixture and stir gently to combine.
Transfer the mixture to the cake tin and cut off excess parchment paper if needed. Flatten the top and pop in the oven, middle shelf for 40 minutes at 180 C/355 F.
Remove the cake from the oven and let it cool in the tin for 10 minutes. Remove and transfer to a platter and cool for another 5-10 minutes.
Combine and whisk together the citrus drizzle ingredients. Use a pointy knife to poke a few small holes in the cake. Drizzle the citrus honey mixture all over the cake. Garnish with fruit and berries and serve with whipped coconut or regular cream or with unsweetened yoghurt of choice.