Coconut Lemon-Ginger Cakes (gluten free, nut free, SCD legal)

The only thing I can liken these to is cheesecake. The texture is very light yet filling. The coconut flavor does come through on them, then lemon, and just a hint of ginger in the after taste. My husband ate half the batch (I ate the other half) they were gone within two days, just because we tried to pace ourselves.






Coconut Lemon-Ginger Cakes (gluten free, nut free, SCD legal) 

makes 12 regular-sized muffins


1/2 cup coconut flour

1/4 tsp ginger

1/2 tsp baking soda

1/8 tsp sea salt

4 eggs

1/4 cup lemon juice

1/4 cup coconut oil melted and slightly cooled

1/2 cup honey


Line a regular sized muffin tin with papers. Preheat the oven to 350 degrees. Combine the coconut flour, ginger, baking soda, and sea salt together in a small bowl, whisk together well. In a large bowl combine the eggs, lemon juice, honey, and coconut oil, blend together. Add the dry ingredients into the wet and mix well with an electric hand mixer until all the lumps all gone. Pour the batter into the prepared muffin tins dividing evenly into each cup. Bake for 23 minutes. Allow to cool completely and then refrigerate for at least four hours before eating to allow the flavors to fully develop.



Joslyn Neiderer blogs about SCD, baking, Crohns, and yarn at her blog,  Ramble On and tweets @josneiderer


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