Ingredients

The following ingredients have 16 Servings
  • 1/2 cup (56g) superfine blanched almond flour
  • 1 cup (128g) superfine oat flour (I use Bob's Red Mill gluten-free)
  • 2 tablespoons (16g) tapioca starch (SEE NOTES at bottom)
  • 2 tablespoons (16g) cornstarch
  • 3/4 cup (144g) fine granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup + 2 tablespoons (150g) ROOM TEMPERATURE full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter and is what makes the cake light and moist, it leaves NO coconut taste)
  • 2 1/2 tablespoons (37g) fresh lemon juice + zest of 1 lemon
  • 1 teaspoon (5g) vanilla extract
  • 1 cup (152g) powdered sugar
  • 1 tablespoon (15g) fresh lemon juice
  • 1 tablespoon (15g) thick non-dairy yogurt, plain or vanilla. This gives a nice tang, but if you don't have it, add 1/2 tablespoon of any creamy milk instead.
  • 1/4 teaspoon vanilla extract
  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to hit zero before adding each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine this way. 
  • I use this scale.

Instruction

  • Now this step is VERY important to the cake end result. Make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream tends to separate from the water in the can. Scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed. If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake’s texture. After it’s mixed and smooth, then measure the correct amount of milk needed for the cake.
  • Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal. The edges will cook a bit more in these types of pans.
  • Add the oat flour, almond flour, starch, sugar, baking powder and salt to a large bowl and whisk well to break up any lumps that can form from the almond flour or starches.
  • Add the coconut milk, lemon juice, lemon zest and vanilla to a separate bowl. Pour the liquids over the dry and whisk very well until mixed and a smooth batter forms. The batter is always quite runny, not thick. However, many readers have told me their batter is quite thick, so this can be due to quite different brands of almond flour and environments or cold weather, moist air, etc. I'm in humid Houston, TX so my batters are always more on the runny side. If you weighed accurately with a scale, you should still get a great result.
  • Pour the batter into the baking dish. It will be kind of low, but the cake will really rise and fluff up while baking. Bake for 20-25 minutes or until a toothpick comes out completely clean. Mine was perfect at 23 minutes. The cake will bake up perfectly flat on top.
  • Cool the cake 45 minutes or so until completely cooled before glazing.
  • To make the glaze, add the ingredients to a small bowl and whisk for a few minutes until it's completely smooth and no lumps remain.
  • Pour all of the glaze over the center of the cooled cake. Use the back of a spoon or an offset spatula and spread it out evenly all over the cake. Zest some more lemon over the top for presentation and extra zing of flavor. Let the glaze firm up a bit (15 minutes or so) and then slice and serve. This cake is fantastic even the next day, if not even better! Store it at room temperature in the same dish covered with a lid or foil. It will stay fresh 2-3 days.