Ready to have your cake and eat it to?
This brunch style cake is perfect for spring with a fresh lemon flavor and pairs perfectly with fresh berries. It can be made gluten and dairy free, with collagen protein adding a health boost. The collagen can be omitted but I highly recommend it if you want to look and feel your best this season.
Ingredients
- 1/2 cup Coconut Oi, softened
- 3/4 cup Granulated Sweetener (I like Swerve and Lakanto brands)
- 3 Eggs, at room temperature
- 4 tbs Lemon Juice
- 2 tbs Lemon Zest
- 1 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Collagen Powder
- 2 tsp Baking Powder
- 1/4 Xantham Gum (optional – improves texture)
- 1/8 tsp Sea Salt
- 1 cup Greek Yogurt (substitute coconut yogurt for dairy free)
- Streusel Topping (optional)
- 3 tbs Coconut Oil, melted (or butter if you prefer dairy)
- 3/4 cup Almond Flour
- 3 tbs Granulated Sweetener (or use Coconut Sugar to avoid sugar substitutes)
- 1 tbs Lemon Zest
Instructions:
- Preheat oven to 350 degrees. Coat a loaf pan with non stick spray.
- Cream together the coconut oil and sweetener in a mixing bowl until smooth 3-4 minutes. Add eggs one at a time, then lemon juice, zest, and vanilla mixing well.
- Combine the dry ingredients in a mediums bowl and whisk to combine. Add half of the dry ingredients to the wet ingredients and mix well.
- Then, add the yogurt followed by remaining dry ingredients.
- Spoon batter into the prepared loaf pan.
- Make the streusel topping by adding ingredients in a small bowl and stirring with a fork until crumbly. Drop pea size pieces onto top of batter in the loaf pan.
- Bake for 45-50 minutes or until a toothpick in the center comes out clean. You may need to cover with foil if the top browns too quickly.
- Remove from oven and allow to cool 20 minutes before removing from the pan.
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