This weekend the kids wanted to make cupcakes to bring to their cousin’s birthday party. As usual, I took this as a challenge to create something sweet yet wholesome.
These lemon cakes are made with almond flour and sweetened with pure maple syrup. The frosting uses dates instead of sugar. Fresh lemon juice and rind gives it a fresh tangy kick.
- 1½ cups almond flour
- 1 teaspoon baking powder
- 1 cup coconut oil
- ½ cup pure maple syrup
- ½ cup unsweetened apple sauce
- 4 organic, free range eggs
- Finely grated rind from 1 lemon
- 2 teaspoons lemon juice
- 20 pitted dates, soaked for 10 mins in warm water
- 1 Tablespoon lemon juice
- Finely grated rind from ½ a lemon
- 1 cup whipped cream cheese
- Preheat oven to 375 degrees F. Place 16 muffin liners in a muffin pan. Generously spray each liner with non-stick spray.
- Mix the almond flour and baking powder in a medium bowl. Set aside.
- Cream the coconut oil, syrup, apple sauce, eggs, lemon rind and lemon juice. Add the almond flour mixture and mix until well combined.
- Fill each prepared muffin liner to the top with batter (muffins won’t rise much) Place in oven for 20 minutes, or until golden.
- Remove dates from water, and place in a high speed blender along with lemon juice, rind and cream cheese. Blend until well combined.
- Allow the cakes to cool. Remove each cake from the baking liner (these will be greasy from the spray) frost the top and place into a new liner. Top with fresh lemon rind curls. Enjoy!
Did you try these lemon cakes? Share how you liked them below…