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  • Daniel Quinones

Grain-free lemon drizzle cake

Updated: Jul 2, 2020

A guilt-free zesty dessert

One of my all-time favourite desserts. Light, sweet and zesty. This grain-free, sugar-free alternative is also guilt-free. Each 1/8 slice is 280 calories.



250 grams of desiccated coconut

3 whole eggs

1 tsp of baking powder

50g of melted coconut oil

Dash of milk or milk alternative

zest of 1 lemon

100g of sugar alternative (swerve, natvia or sukrin)

3 tbsp melted coconut oil

4 heaped tsp of icing sweetener (swerve, natvia or sukrin icing sweetener)

1/4 tsp of vanilla extract


Blend 250g of desiccated coconut in a high powered blender or food processor until it forms a paste-like or flour consistency. In a large bowl combine blended coconut, 3 eggs, 1 tsp of baking powder, 50g melted coconut oil, 100g of sweetener, and zest of 1 lemon (save some for garnish). Stir with electric whisk or fork until it forms a batter. Add a dash of milk or warm water if the mixture is too stiff. Line a cake tin or loaf tin with parchment paper. Empty batter into 9" cake tin. Place in the oven and cook at 160° for forty minutes rotating at 20 minutes. Pierce the centre with a knife, it should come out clean when done. Cool at room temperature then refrigerate.

To make icing, mix 3 tbsp of melted coconut oil with 4 tsp of icing sweetener (natvia, sukrin or swerve icing sweetener) and 1/4 tsp of vanilla extract in a small bowl. Drizzle over cake and garnish with lemon zest. Store in refrigerator.

* Low carb, gluten free

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