Coconut Lemon-Ginger Cakes (gluten free, nut free, SCD legal )

Posted by J on Tuesday, January 25, 2011. Filed under: , , , , , , , ,

The only thing I can liken these to is cheesecake. The texture is very light yet filling. The coconut flavor does come through on them, then lemon, and just a hint of ginger in the after taste. My husband ate half the batch (I ate the other half) they were gone within two days, just because we tried to pace ourselves.

Coconut Lemon-Ginger Cakes (gluten free, nut free, SCD legal) 
makes 12 regular-sized muffins

1/2 cup coconut flour
1/4 tsp ginger
1/2 tsp baking soda
1/8 tsp sea salt
4 eggs
1/4 cup lemon juice
1/4 cup coconut oil melted and slightly cooled
1/2 cup honey

Line a regular sized muffin tin with papers. Preheat the oven to 350 degrees. Combine the coconut flour, ginger, baking soda, and sea salt together in a small bowl, whisk together well. In a large bowl combine the eggs, lemon juice, honey, and coconut oil, blend together. Add the dry ingredients into the wet and mix well with an electric hand mixer until all the lumps all gone. Pour the batter into the prepared muffin tins dividing evenly into each cup. Bake for 23 minutes. Allow to cool completely and then refrigerate for at least four hours before eating to allow the flavors to fully develop.



4 Responses to Coconut Lemon-Ginger Cakes (gluten free, nut free, SCD legal )

  1. Unknown

    Thanks for linking up to Made From Scratch Tuesday and posting my button! Hope to see you next week! I've read through several of your recipes and can't wait to see more! From Scratch Tuesday

  2. J

    thanks for the sweet comment and the opportunity to participate in your link up!

  3. Unknown

    Looking nice this is! I would like to taste this sweet cake.
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  4. nosesurgery

    what a good looking & delicious cake this is! I love Coconut Lemon-Ginger Cakes, and I learned a lot making it. Thanks for sharing this recipe with us.
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