Ingredients:

  • 1 ¾ cups (210g) blanched almond flour
  • ½ cup (50g) coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 large eggs
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) melted coconut oil, cooled slightly
  • ¼ cup (60ml) unsweetened almond milk
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract
  • ½ cup (100g) Lakanto Classic Monk Fruit Sweetener (or other granulated natural sweetener - erythritol blend), plus extra for topping
  • ¼ cup (60ml) Lemon Juice
  • 2 tablespoons (30ml) lemon juice
  • 1/4 cup (50g) Lakanto Classic Monk Fruit Sweetener (or other powdered natural sweetener - erythritol blend)
  • 1/2 teaspoon vanilla extract

Instructions:

  1. In a bowl, mix together the 1/2 cup of Lakanto with the lemon juice and leave to dissolve for 30 minutes. This will soften the sweetener and prevent it from being grainy.
  2. Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.
  3. In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together eggs, applesauce, cooled melted coconut oil, almond milk, lemon zest, and vanilla extract. Add the lemon juice/ Lakanto sweetener mixture.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs clinging to it).
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Whisk together the lemon juice, powdered Lakanto and vanilla in a small bowl until smooth.
  9. Once the cake is completely cool, use a toothpick to poke holes all over the top. Slowly pour the lemon drizzle over the cake, allowing it to soak in.
  10. Slice and serve.