Citrus Cake


  • 2 cups almond flour
  • 1 cup coconut flour
  • 1/4 salt
  • 1/4 baking soda
  • 5 eggs
  • 1 cup maple syrup
  • 1 cup coconut oil
  • 3/4 cups coconut milk
  • 2 tsp vanilla extract
  • 1 lemon
  • 1 orange
  • Honey (for drizzling)
  • Coconut Flakes (for scattering)


  • Preheat oven to 350 degrees and grease your bundt cake tin ( when making bundt cakes, we like to go heavy on the Pam)
  • In a large mixing bowl, whisk together the first 4 ingredients; set aside
  • In a separate bowl, whisk together the eggs, maple syrup, coconut oil, coconut milk, and vanilla
  • Add the wet ingredients to the dry
  • Use a zester to zest the lemon and orange; Fold into the cake batter
  • Add the juice from the lemon and orange to the batter; Stir until it has just disappeared
  • Bake the cake for 45-50 minutes
  • Optional: Toast coconut flakes at 350 degrees for 5-7 minutes; Whisk together 2 parts honey to 1 part jam. Drizzle the honey jam over the cake, and top with toasted coconut

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