Lemon Almond Cake

A classic lemon cake, made with upgraded, healthy ingredients.


  • 8 Tbsp almond flour
  • 1 egg
  • 1/8 tsp salt
  • 1/4 cup hazelnut milk
  • 1 lemon
  • 1 tbsp maple syrup

Special equipment:

  • Small baking pan (4-5 inch diameter)
  • Citrus zester
  • Citrus squeezer
  • Parchment paper, or 1/4 tsp light cooking oil (such as olive or avocado)
  • Whisk
  • Rubber spatula, or oiled butter knife

Prep time: 45-50 minutes
Yields: 1 serving


  1. Preheat oven to 375 degrees F. Line small baking pan with parchment paper, or grease with light cooking oil.
  2. In mixing bowl, mix almond flour and salt together. Zest the lemon directly over the almond mixture, and toss with fork until fully incorporated. Whisk in egg until fully incorporated, then mix in hazelnut milk, maple syrup, and juice from one half of the lemon. (Save the other lemon half in refrigerator for a different recipe.)
  3. Pour batter into prepared baking pan. Bake for 30 minutes, or until a fork comes out completely clean if inserted into the cake.
  4. Once baked, remove the pan from the oven and allow cake to cool completely inside the pan (minimum 15-20 minutes).
  5. Use a rubber spatula or oiled butter knife to fit around edges the edges of the cake and loosen. Then either remove parchment paper, or invert cake directly onto a plate to release from the pan. Enjoy your cake!

Yasmine’s Notes:

I have found this cake to be super filling. In fact, once I added my Parsnip Pudding to this as an icing, along with some fresh strawberries and blackberries to top, I found myself STUFFED on this cake. Where, for such a small portion at that… it is such a huge, huge leap from finding myself wanting slice after slice of standard cakes in the past.

Such as Hazel from Torus Link… yes, appreciating tiers and tiers of cupcakes for their outer beauty…

…eating her more traditionally-baked, MEGA birthday cupcake that yes, her cousin Kiara kindly bought for her…

… yet all the same, feeling the repercussions of eating the whole thing soon after…

… and still finding room for CHOCOLATES afterward on the same day with yes, more friends…

…only to finally suffer even worse repercussions for the next two weeks.

Only too true of a story for me, everyone.

So it is with this cake, you just don’t need the same amount of super-sizing to feel satiated and joyous from the beauty that is CAKE.

It’s also so FRESH AND LIGHT, even with the density of the almonds. Because of its natural fat content in the almonds, (where this cake is made almost entirely of fat after all— roughly 40 grams in this one cake!) it doesn’t need any oil or butter like many other traditional cakes: just a little extra liquid to make it a malleable batter (***at that, this can be water in place of nut milk if you want even less fat and an even lighter cake), and an egg for binding while it bakes. It also needs no baking soda— salt is enough as a riser. Equally, the maple syrup makes it JUST sweet enough to be tart without overpoweringly so.

Again… for a classic dessert such as a straight-up cake… as I say with my lemon custard tart recipe, if a wheel is working well, don’t fix it. But, DO reinvent what powers that wheel, if it’s running on fuel that pollutes your body needlessly.


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