Lemon Almond Cake

Lemon Almond Cake Is Herrrrree.

If you’ve been following my Insta stories for the last week you would know all about this delicious, moist, light, fluffy lemon almond cake! Can’t stop raving about it.

It’s pretty special AND you get two recipes out of this one, simply by using the almonds.

1. Home made almond milk.

2. Lemon Almond Cake using the pulp from process of making the almond milk.

Purrrfect timing for Mothers Day!

NOTE: You are going to need to make 2 batches of home made almond milk to get enough pulp to make this cake.❤️

For the almond milk:

  • Soak 2C almonds in filtered water 8 hrs.

  • Drain, add them to high speed blender, along with pinch salt, 8C filtered water and blend.

  • Strain through nut milk bag, or strainer. Keep pulp aside.

  • Pour rest of the milk into 2 x 1L mason jars and keep in fridge.

For the lemon almond cake:

  • 2C almond pulp

  • 1/2C gluten free flour

  • 1C brown sugar

  • 1/4C raw sugar

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 4 large eggs, separated (you can use aquafaba & or flax eggs if you want to avoid eggs)

  • 1t cinnamon

  • pinch salt

  • 1t baking powder

  • optional: 1t almond extract

  • 1/4C chopped almonds for decorating

  • icing sugar for dusting


Preheat oven to 180°C. Grease 9 inch springform pan, apply baking paper to bottom then clip.

In a large bowl, add almond pulp, flour, egg yolks, sugar, lemon juice & zest, cinnamon, salt, baking powder, and stir to combine.

In a separate bowl, beat egg whites until stiff peaks form.

Fold through egg whites and combine.

Transfer to cake tin and top with chopped almonds.

Bake for approx 30 mins. Let cool for 10 mins, transfer to cake rack. Dust with icing sugar before serving.

Enjoy with vanilla coconut yoghurt, or ice cream! 🥰


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