Flour-less Lemon-Almond Cake

So I need to tell you: I LOVE anything baked with lemon. Oh yes, lemon cake for example, is the best thing ever, especially, when it’s moist, tangy and sweet at the same time – sooooo good! A few weeks back, I came across a recipe for a flour-less lemon-almond cake – and was intrigued. I also happened to have some almond meal (or flour) at home, so I gave it a try, adding some more healthy twists to the original recipe – especially replacing the refined sugar with coconut palm sugar and reducing the amount of eggs used.


I have started to use coconut palm sugar or other natural sweeteners whenever I can – and have eliminated refined, white sugar completely from my pantry about 4 months ago. At that time, I also happened to come across a great post on the blog Lexi’s clean kitchen. It was indeed an eye opener!!


As you can see, sugar has many names and according to Lexi, the real healthy alternatives are organic raw or local honey, organic coconut palm sugar, stevia, and organic pure maple syrup – therefore those are the only sweeteners I am trying to use moving forward, nothing else (except stevia, not so much a fan of its taste).

I would also consider some agave nectar now and then, as I have also heard good things about it, and it’s a vegan product, so I use it whenever I am making something vegan. And of course natural sweetness coming from fruit is also great, like from bananas. Well, if you have any other insights into sugars, please share, I would love to learn more, as I am by no means a nutrition expert or so 😉

Anyways, back to the cake! This refined sugar-free and gluten-free cake contains following Superfood:

  • Flaxseeds


  • 2 flax eggs (= 2 tbsp ground flax seeds, 6 tbsp water)
  • 2 eggs (if you are vegan, replace these 2 with flax eggs as well, should work)
  • 2 lemons, their grated zest
  • 1/2 cup palm sugar (the healthy alternative to refined, white sugar)
  • 1/4 lemon, the freshly squeezed juice (squeeze it after you grated off the zest!)
  • 1 1/2 cup almond flour (or also called almond meal)
  • 1 teaspoon baking powder
  • 1 teaspoon rice vinegar
  • Pinch of salt
  • 2 tbsp powdered sugar (for decoration only – leave out if you want to completely avoid refined sugar)


  • Separate the egg yolk and the egg white
  • Whisk together the egg yolks, flax egg, lemon zest, lemon juice and palm sugar, until you get a nicely mixed consistency
  • In another bowl mix the cardamom, almond flour and baking powder, carefully add the liquid mix with egg yolks, lemon and sugar to it
  • Now take the egg whites and beat them until you get foam, carefully add the vinegar and salt and beat a bit more
  • Carefully fold the egg white into the dough
  • Put into the round form (I used one with about 10 in resp. 25 cm diameter)
  • Bake at 350°F (= 180°C) for about 30 minutes (use a wooden stick to check if it’s done or not)
  • Let it cool down, then dust with the powder sugar (optional)

This cake is darker than a “normal” lemon cake would be, this because I used palm sugar which is really dark. But since it’s so much better for you, I think it’s a small trade-off. Enjoy with your favorite cup of tea or coffee! 😉

Happy Weekend!

Flourless-Almond-Lemon-Cake-2 Flourless-Almond-Lemon-Cake-3 Flourless-Almond-Lemon-Cake-4 Flourless-Almond-Lemon-Cake-5

30 thoughts on “Flour-less Lemon-Almond Cake

  1. Sylvia this cake looks lovely! Like you, my best friend is a lemon-girl, but I’ve always been more of a chocolate fan 😉 That said, I love orange and almond cake so I’m sure lemon and almond would make a great cake as well! I’ve saved a copy of that sugar list on my phone as its always helpful to have something like that to refer to when doing the shopping 🙂 x

  2. This looks delicious! Almond flour has such a distinct taste, and I find any cakes with it as the flour just melt in your mouth – nom!

    I’m also trying to cut out refined sugar where possible and relying on other natural products (such as applesauce or what not), but not everyone’s too crazy about subtle tastes – I have to warn people *not* to expect uber sweetness, because I also can’t bring myself to use half to a full cup of ingredients such as agave – seems just as decadent as using “real” sugar!

    The one thing I’ve been seeing cropping up these days is “lucuma”, which is a type of natural sweetner – I may indulge in buying a packet and trying some things out, but in the meanwhile I’ll have to find out what to do with the huge packet of fructose I bought ages ago when I thought that was a healthier alternative. Le sigh! 😀

    • Thank you Serena! 😉 Yes, me too! I am yet to find a nice chocolate cake recipe that is flour-less but on the other hand not loaded with butter – I could imagine that would be really nice too! 😉 I saw some recipes with sweet potato, might give that a try 😉 hugs & thanks for stopping by!

    • Thank you so much dear! 😉 Yum, lemon bars – sounds great! Do you have the recipe! Were they like cake or more on the crispy side? Thanks for stopping by & have a great weekend!

      • I’ll have to get it from my mom – but I do plan on trying to veganize them at some point. They weren’t really cake and they weren’t really crispy they were kind of thicker than gelatinous. It’s hard to explain but they were amazing. Thicker than the insides of a lemon meringue pie, but kind of along that idea. And then a flaky crust. When I get it I’ll share it with you – maybe you can crack the code. Enjoy your weekend! 🙂

      • Oh yum…your description sounds heavenly….it seems like they were thick and gooey…and at the same time with the lemon taste….I can just imagine they are heaven!! Yes, let’s have a look at it and “veganize” and “superfoodize” it 😉 Although, in baking, I am still having lots of trial and error moments, because unlike cooked dishes that you can taste and adapt, you’ll have to wait until it’s finally baked to get the real, final taste – and then it’s too late to make any corrections!! 😉 But practice makes the master what we say in German 😉

    • Thank you so much Sofia! 😉 Yes, the lemon is fantastic – I love it! And it also smelled really “caramelly” from the coconut palm sugar – have a lovely weekend too!

    • Thank you so much Laura! 🙂 Yes, I know, I was super surprised when I read though it! Agave nectar is on it too though, but I still use it, because I also read it’s a low glycemic sweetener. I guess it can be confusing sometimes – so the safest option is probably as always sugars coming from natural fruits 🙂 Thanks for stopping by! Sylvia

  3. Gorgeous looking/sounding cake. Great photo too. Funnily enough, I’ve just finished a really interesting book detailing all the benefits of raw honeys and all the disadvantages of other sugars. I’ll try your cake because I absolutely love almond and lemon combinations.

    • Thank you so much, that’s so nice to hear you might want to give it a try! 🙂 Yes, I am still learning about healthy “sugars” and I also read great thing about raw honey. I think I read about it on your blog too! 🙂 I always have some raw honey at home, two weeks ago I even bought local raw honey, from Florida. I read it is also good to eat honey from your region, for example to strengthen resistance against allergies. Thanks for stopping by! 🙂

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