This is a recipe from our book Toddler to Table, its a delicious ONE BOWL cake that requires no mixers or fancy equipment, and is a cake we love to whip up for morning or afternoon tea. Its high in protein so a great one to keep little ones (and yourself) satisfied for longer!

It is gluten free and refined sugar free, suitable for 12 months+

This can also be eaten cold, at room temperature or even warmed up is yummy, they all have slightly different textures when eaten differently. Refrigerated is a bit like a crumbly lemon mud cake – YUM.

Easy Lemon Cake

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Course Dessert, Snack

Servings 8 slices

Ingredients

  

1x2x3x

• 4 eggs
• 1/2 cup coconut sugar
• 1/2 cup melter butter or ghee
• 2 cups blanched almond meal/flour
• 3/4 tsp bicarb soda
• 1/2 cup lemon juice

Optional Toppings

• Whipped cream (sweetened with maple syrup)
• Sliced strawberries
• Orange and lemon zest

Instructions

 

• Preheat the oven to 180C. Line a slice or cake tin.
• Mix all ingredients in a bowl until combined.
• Pour into the tin and bake for 25-30 minutes, or until it’s golden brown and a toothpick comes out clean.
• Turn the oven off, leave the cake in for another 5 or so minutes with the lid ajar.
• Remove from the oven and let it cool completely. Flip the cake so it’s upside down and peel off the baking paper.
• Spread the whipped cream over the cake. Top with the strawberries and zest. Slice and enjoy.

Tried this recipe?Let us know how it was!