Paleo Classic Tea Cake
Light, zesty, and irresistibly moist, this Paleo Classic Tea Cake is a wholesome twist on a beloved treat. Made with nutrient-rich almond and coconut flours, sweetened naturally with honey, and brightened by the tangy zest and juice of fresh lemons, this cake is a delightful balance of indulgence and health. It’s completely grain-free and dairy-free, making it perfect for those following a paleo lifestyle or seeking a gluten-free dessert option. The combination of fluffy texture and subtle citrus flavor makes this tea cake ideal for everything from cozy afternoon tea to elegant brunch gatherings. Ready in under an hour, it’s as simple to bake as it is delicious to enjoy. Add a dollop of coconut cream or enjoy it solo for a guilt-free treat that everyone will adore!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2
In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Stir well to combine and set aside.
Step 3
In another large bowl, whisk together the eggs, honey, and vanilla extract until the mixture is smooth and well combined.
Step 4
Slowly add the melted coconut oil while whisking continuously to incorporate it into the wet ingredients.
Step 5
Add the lemon zest and freshly squeezed lemon juice to the wet ingredients and stir until everything is evenly mixed.
Step 6
Gradually incorporate the dry ingredients into the wet ingredients, stirring with a spatula or a wooden spoon until the batter is smooth and no lumps remain.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Step 9
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 10
Once the cake is completely cool, slice and serve. This tea cake is perfect on its own or with a dollop of coconut cream.
Nutrition Facts
| Serving size | (649.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2414.5 |
| Total Fat 179.2g | 0% |
| Saturated Fat 66.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 2171.4mg | 0% |
| Total Carbohydrate 164.7g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 109.3g | |
| Protein 72.8g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 552.9mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 589.4mg | 0% |
Source of Calories