Gluten-Free Lemon Pecan Cake

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Average Rating: 4 | Rated By: 1 users

This is a gluten-free, grain-free and dairy-free lemon pecan cake. This delicious dessert is infused with fresh lemon juice, giving this cake a nice lemony flavour. Enjoy as a dessert or as anytime snack


  • 3 cups pecan halves
  • ½ cup coconut flour
  • 1 Tbsp. GF cornstarch
  • 1 tsp. GF baking soda
  • ¼ tsp. sea salt
  • 3 organic eggs, room temperature
  • 1/3 cup extra virgin olive oil
  • ½ cup pure maple syrup
  • ½ cup fresh lemon juice
  • 1 tsp. pure vanilla extract
  • Zest of 2 lemons
  • 1 Tbsp. butter or coconut oil
  • 1 organic lemon, thinly sliced and cut into small pieces
  • ¼ cup pure maple syrup
  • Instructions

  • Preheat oven to 350 and line the bottom of a 9-inch spring form cake pan with parchment paper
  • Add pecans into a food processor and process until the texture becomes like flour. Add in coconut flour, cornstarch, baking soda and sea salt and pulse few times until all ingredients are well combined.
  • Separate the eggs into two bowls. Add olive oil, maple syrup, lemon juice, vanilla and lemon zest to egg yolks and mix well
  • In a separate bowl, beat the egg whites until peaks form
  • Add egg yolk mixture into dry ingredients and mix until combined. Then gently fold in egg whites until mixed. Do not over mix. Pour batter into prepared cake pan and place a thin slice of lemon in the center
  • Bake for 50 minutes, then cool completely before removing from cake pan
  • Add butter, lemon slices and maple syrup in a small saucepan and cook over medium-low heat until the glaze slightly thickens about five minutes. Drizzle cooled cake with lemon glaze

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