previous story
next story

Paleo Ginger cake with Lemon and Coconut

Paleo cake recipe, Paleo recipes, Modern Food Stories, Low carb ginger cake, low carb cake, food photography, cake food photography, food styling, Paleo Crust, Keto cake recipes, Keto recipes, Whole30 cakes, healthy treat recipes, sugar free cake, gluten free cake, grain free cake

The perfect day for a slice of this Paleo ginger cake with lemon and coconut. Did you know that cake tastes better if you play cheesy pop tunes whilst you watch it rise? Guilty pleasures a plenty today.

It’s not often I bake as over the years my palate has changed in favour of more savoury dishes but when I do, I favour fresh, punchy flavours. In the mix today; fluffy ground almonds, pack a punch fiery ginger and my favourite scent of summer, lemon.

I’m not sure it matters if your Paleo ginger cake is a flawless perfection or not. In fact I think it tastes better if it’s a friendly, flakey, crumbly affair. What’s important is the love you fold in with every spoon and the pleasure received in making it.

Paleo cake recipe, Paleo recipes, Modern Food Stories, Low carb ginger cake, low carb cake, food photography, cake food photography, food styling, Paleo Crust, Keto cake recipes, Keto recipes, Whole30 cakes, healthy treat recipes, sugar free cake, gluten free cake, grain free cake

Moist, crumbly and the soft spices simply make me smile all day. Being grain free it’s not as spongy as cakes with flour but it’s a pretty good alternative and so much better for your gut health. I like to serve with a little coconut yoghurt and a fine ‘cuppa tea!’

Serves 5 – 6

Ingredients

  • 120g of ground almonds
  • 50g of coconut flour
  • 1 teaspoon of bicarbonate of soda
  • 1/2 teaspoon of salt
  • 65g of fresh ginger, peeled and grated, or 2 teaspoons of ground ginger
  • Juice and zest of 1 lemon
  • 4 eggs
  • 1 teaspoon of vanilla powder
  • 125ml of coconut oil (melted)
  • 2 tablespoons of coconut yoghurt (or Greek yoghurt if you’re not Paleo or dairy intolerant)

Method

Preheat the oven to 180C (fan assisted.)

Line a small loaf tin (21cm x 10cm) with grease proof paper and brush a little olive or coconut oil on the paper to prevent sticking.

Place all the dry ingredients in a mixing bowl (ground almonds, coconut flour, bicarbonate of soda, salt, ginger, lemon zest and vanilla.) In a separate bowl crack open the eggs and whisk with a fork. Add the eggs, coconut oil and yoghurt to the dry ingredients and mix well.

Spoon the Paleo ginger cake mix into the lined cake tin and bake in the oven for 35 – 40 minutes until golden and you can insert and remove a skewer without crumbs sticking. Remove from the oven and allow to cool and firm up.

Slice and top with a good dollop of yoghurt.

SaveSave

SaveSave

SaveSave

SaveSave