Gluten-Free Lemon Pecan Cake

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Average Rating: 4 | Rated By: 2 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

Ingredients

  • 3 cups pecan halves
  • ½ cup coconut flour
  • 1 Tbsp. GF cornstarch
  • 1 tsp. GF baking soda
  • ¼ tsp. sea salt
  • 3 large eggs, at 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
  • LEMON GLAZE
  • 1 Tbsp. butter or coconut oil
  • 1 lemon, thinly sliced and chopped
  • 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 blend until the texture resembles 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 and lightly press into the batter
  • Bake for 50 minutes, then cool completely before removing from the pan
  • LEMON GLAZE
  • Add butter, lemon slices and maple syrup into a small saucepan and cook over medium-low heat until the glaze slightly thickens about five minutes. Drizzle over cooled cake while still warm


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