🍋 Fit Lemon Cake: The Healthy, Refreshing and Irresistible Cake!

☀️ A light dessert that wins over with its flavor and health

If there's one combination that never goes out of style, it's Cake Fit Lemon. But forget that cake loaded with sugar and white flour: here the proposal is different.

Healthy Lemon Cake was born to be light, healthy and full of flavor! Made with natural ingredients such as almond flour, coconut oil and fresh lemon juice, this recipe is perfect for those looking for a functional, nutritious sweet with low glycemic load.

🍃 Ideal for an afternoon snack, post-workout or even as a dessert for a light lunch, this Fit Lemon Cake is moist, citrusy and surprisingly balanced. And the best part: it's ready in no time and even gets compliments from those who try it!

📋 Fit Lemon Cake Information

🥥 Fit Lemon Cake Ingredients

🧁 Cake Dough:

• 🥚 2 eggs (preferably organic)
• 🌰 1 cup almond flour
• 🌾 1/2 cup oat flour (or fine rolled oats)
• 🥥 1/3 cup coconut oil (or extra virgin olive oil)
• 🍬 1/4 cup xylitol, erythritol or coconut sugar (to taste)
• 🥥 1/2 cup coconut milk (or other plant-based milk)
• 🍋 Juice of 2 lemons (preferably Sicilian or Tahiti)
• 🍋 Grated zest of 1 lemon (green part only!)
• 🧂 1 pinch of salt (optional, but enhances the flavor)
• 🧁 1 teaspoon baking powder

🍋 Fit Coverage:

• 🥣 1/2 cup unsweetened plain (or plant-based) yogurt
• 🍋 1 tablespoon lemon juice
• 🍬 1 tablespoon of xylitol or erythritol
• 🍋 Lemon zest for decoration

👩‍🍳 Preparation Method (Step by Step)

1. Preheat the oven at 180°C and grease a small pan with coconut oil or line with baking paper.
2. Mix the dry ingredients: almond flour, oats, sweetener, yeast and salt. Set aside.
3. Beat the liquid ingredients: eggs, coconut oil, coconut milk, lemon juice and zest. Mix until smooth.
4. Incorporate the liquids into the dry ones and mix gently until you obtain a creamy, uniform mixture.
5. Pour into the mold and bake for about 25 to 30 minutes, or until it passes the toothpick test.
6. Prepare the topping: mix all the ingredients until a cream forms and refrigerate.
7. Finalization: Wait for the cake to cool, spread the frosting on top and finish with lemon zest.

🍽️ Approximate Nutritional Value (per serving)

🌀 Alternative Versions

• Total low-carb: replace the oats with coconut flour and add more plant-based milk to balance it out.
• Vegan: use “flax eggs” (1 tablespoon of flax + 3 tablespoons of water for each egg) and plant-based yogurt.
• Protein: add 1 scoop of vanilla whey protein to the dough (adjust the liquid).

⚠️ Common Mistakes

1. ❌ Use industrialized lemon juice – only fresh fruit delivers true citrus flavor.
2. ❌ Overdoing it with coconut flour – it absorbs a lot of liquid and can dry out.
3. ❌ Top with the warm Fit Lemon Cake – It will melt everything. Wait for it to cool down!
4. ❌ Overmixing the dough – this activates the gluten in the oats and makes the cake heavy.
5. ❌ Forget the zest – they make all the difference in the aroma!

❄️ Storage

• Refrigerator: up to 4 days in a closed jar.
• Freezing: up to 3 months. Defrost naturally and heat in the oven to revive the texture.

📖 Recipe History

This recipe for Fit Lemon Cake was born from a desire: something light, citrusy, guilt-free and tasty enough to become a Sunday dessert.

Combining the lightness of almond flour, the scent of lemon and the creaminess of natural yogurt, the Healthy Lemon Cake quickly conquered the table and the hearts of those who tried it.

And the best part: without having to give up your health. 🥹💚

📣 Share this recipe!

If you liked it, leave a comment, send it to that friend who loves Fit Lemon Cake 🍰 and don't forget to tag @reeducacaoalimentar.com when you make your version!