Lemon Almond Flour Moist Fluffy Cake

Bright, moist, and perfectly fluffy 🍋✨ My Lemon Almond Flour Cake is made with all-natural, gluten-free ingredients and almond flour for a nourishing twist on a classic favorite. Lightly sweet with a burst of citrus, it’s proof that healthy baking can still feel indulgent. Created with intention for those embracing wellness, balance, and resilience, especially after overcoming health challenges—this cake celebrates choosing nourishment, joy, and strength every single day 💛 Healing and healthy living can be delicious.

Ingredients

• 1 cup of Monk fruit

• ¼ cup Greek Yogurt

• 1 tablespoon lemon zest

• 3 eggs

• 2 ¼ cups lemon almond flour

• ¼ cup tapioca flour

• 1 ½ teaspoon baking powder

• ¼ teaspoon salt

Topping (optional)

Flavored Flours and Frosting Lemon Frosting and ¼ cup of sliced almonds

Directions

• Preheat the oven to 350℉. Line a 9-inch cake pan with a cut-to-size piece of parchment paper, then grease the sides with coconut oil.

• Add the egg whites to a clean, dry mixing bowl. Using a whisk attachment, beat the egg whites on high speed until foamy (4-5 minutes). Gradually add ½ cup sugar. Beat until stiff, glossy peaks form. Set aside the bowl.

• Combine the lemon almond flour, tapioca flour, baking powder, and salt. Then add to your wet ingredients. Mix until well combined. The batter will be very thick.

• In a separate bowl add the egg yolks with remaining sugar. Beat until the yolks double in volume and become pale, about 2 minutes. Then mix in the Greek yogurt and lemon zest.

• Pour the batter into the prepared pan and spread evenly. If desired, sprinkle the top with sliced almonds.

• Bake for 30-34 minutes. Try not to open the oven, the cake will fall, so try to use visual cues instead of opening to check until the very end

• Cool on a wire rack for 10 minutes. Cool completely before drizzling frosting. And sliced almonds.          Enjoy!!!!!