A lemon strawberry cake recipe that is light, moist and delicious. Baked with coconut flour this lemon strawberry cake is low carb and gluten free.
If you have encountered coconut flour cake and it has been dry, then try this recipe instead. Can’t believe it’s not gluten should be the tag line for this cake. The trick for a light coconut flour cake is to separate the eggs and whisk the egg whites. I saw an electric whisk on offer this week so must get one before they disappear as my other one burnt out. Probably due to overuse and however strong my drinking arm is (never challenge me to badminton. I will smash you with the drinking arm) I am tired of the manual whisk.
Make me something sweet was the request of a travelling husband when I said I was going to do some baking. He keeps slipping into sweet treats when he travels unsupervised, so the answer to his question is going to be a low carb cake. I had a bag full of lemons and a punnet of strawberries in the fridge so thought that I would put them together to make as simple lemon strawberry cake. The result was a delicious cake perfect for summer. The cake texture is moist and the taste is sweet with a touch of lemon. The Chief Taster declared this his favourite sponge to date. Then again, he says this with about every other cake and I think he is starting to lose track of them all. It’s all just a cake blur to him.
A great bonus of using strawberries for this lemon strawberry cake is that when you are cutting the tops off the strawberries, put them in a jar and add water. Leave for a few hours or overnight in the fridge and you have refreshing strawberry water! I’ve found that it goes lovely with vodka too but that’s another story/Friday night…
Lemon Strawberry Cake
Enjoy another slice of this lemon strawberry cake for a lovely spring or summer treat. The lemon taste goes well with the juicy baked strawberries. You could slice the strawberries instead of halving them too to decorate the top. I liked the juicy halves which released a bit of juice into the lemon cake when baked. A great afternoon treat or a delicious breakfast the next day!
OTHER STRAWBERRY RECIPES TO TRY:
Strawberry Coconut Chia Pudding
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Lemon Strawberry Cake
Print Pin RateIngredients
- 1/2 cup coconut flour
- 5 eggs, separated
- 1/2 cup erythritol
- 1/2 cup butter, unsalted softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 lemons – juice & grated rind
- 1/2 teaspoon baking powder
- 3 tablespoons coconut milk
- 8 strawberries, topped & cut in half
Instructions
- Preheat the oven to 180C/375F degrees.
- Grease and line a 8 inch springform cake tin with parchment paper.
- In a bowl, mix the erythritol and butter together until soft and blended.
- Add the egg yolks and vanilla extract and stir thoroughly.
- Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
- In another bowl, whisk the egg whites until stiff.
- Gently fold the egg whites into the cake mixture.
- Spoon the mixture into the baking tin and smooth evenly.
- Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
- Bake for 35-40 minutes until firm.
- Allow to cool, then slice, eat and enjoy!
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
9 Comments
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Noelle
April 8, 2019 at 3:18 pmThis was DELICIOUS! The fact that it was all coconut flour and no almond flour is the best. It kept it really light. Also, I increased the sweetener to 1 cup so it’d be a little sweeter for my kids and used half and half because we didn’t have any coconut milk. I also increased the liquid to probably about 1/4 or 1/3 cup because it was so thick I couldn’t get it to spread into a pan and it still came out great. I loved the way the edges browned and got a little crunchy….MMMMMM!!!! I can’t wait to try it with blueberries! Also I might try it in cupcake tins to get more of those caramelized, crunchy edges! Thank you!
Amanda
April 8, 2018 at 1:38 pmThanks for the recipe, made it this afternoon and it’s delicious 😋
Angela Coleby
April 8, 2018 at 4:34 pmThanks! I’ve been debating whether to do a video of this and it’s now on the list!
Toni
January 23, 2018 at 9:37 amThis turned out soooo good! It is delicious! Thanks for the recipe! My whole family devoured it including 2 toddlers. My 4 year old helped a lot with making it 🙂
Angela Coleby
January 23, 2018 at 10:11 amThanks! It’s on the list to make a video of as I think it’s a great cake! Glad the kids enjoyed it!
Edith JEANNOLIN
April 26, 2017 at 12:22 pmHi Angela,
I made this for my birthday, I omitted the lemon and the strawberries…it is still snowing over here.. and replace them with cherries (frozen) It was delicious but hardly for 8 portions…so happy I am alone!!! I always enjoy your recipes. Thank you for sending them to me.
Angela Coleby
April 26, 2017 at 12:25 pmHappy Birthday! Another fellow Taurean! Love the cherry substitute idea. Snowing? Eek! Wrap up warm and enjoy some more cake!