Paleo Coconut Lemon Cake

 Paleo Coconut Lemon Cake

1/2 c fresh lemon juice

3 egg whites (room temperature)

1 tsp lemon extract

1/4 tsp salt

1/4 c unsweetened applesauce (room temperature)

2 T water

1/2 c coconut oil, melted and cooled

3 T granulated stevia (Pyure)

1 1/2 c coconut flour

2 T almond flour

1 1/2 tsp baking powder

1 tsp baking soda

1 lemon, zested

Preheat oven to 350 F. Grease 9" baking pan w cooking spray. Combine lemon juice, egg whites, lemon extract, salt in bowl of stand mixer fitted with the whisk attachment. Beat until thick and fluffy. Beat in water, applesauce, coconut oil and stevia.

Mix coconut flour, almond flour, baking powder, baking soda together in a separate bowl. Turn on mixer, add flour mixture gradually until batter is just combined. 

Scrape batter into prepared baking pan. press gently with palm to spread it evenly in the pan. Sprinkle with lemon zest evenly to top.

Bake in preheated oven until top is golden brown, about 50 minutes. Cool in the pan for 30 minutes. Invert onto a rack to continue cooling, about 30 minutes. Slice into 12 bars.