Flourless Lemon-Orange Coffee Cake

Flourless Lemon-Orange Coffee Cake | Fitcakery.com

I have a cat and a dog.  They're adorable.  Furballs that poop and shed, but adorable and loveable nonetheless.

That's as close as I have gotten to motherhood, and from what I understand, there is a lot more involved in parenting than making sure that your "baby" gets outside and has plenty of belly rubs.

You probably know where I'm going with this.  It's Mother's Day this coming Sunday, and it's always the least I can do just to acknowledge that I know nothing of the trials my wonderful mom went through for me, and to say THANK YOU, ever so much for going through them.  I don't even deserve any of it, but she did it all out of wonderful, motherly love.

Flourless Lemon-Orange Coffee Cake | Fitcakery.com

My mom taught me how to be a kind person, how to cook, and how to not also eat the mud pies I made as a toddler.  I'm so glad I make better things than mud pies now.

To all you parents out there, thank you for raising our next generation, and for being patient as they learn and grow - we appreciate it.  Thank you also for remembering a time when computers and tablets and iPhones were not all that existed.  Teach your kids to cook! (That stuff lasts a lifetime.)

Flourless Lemon-Orange Coffee Cake | Fitcakery.com

Besides, if you teach them to cook and love good healthy food, they will later reward you by making you delicious things, like this wonderful Lemon-Orange Coffee Cake.

A good coffee cake any day is also a good way to give back.  So, happy Mother's Day! Enjoy your coffee cake! 

Flourless Lemon-Orange Coffee Cake


Gluten-free {makes 16 servings}


Flourless Lemon-Orange Coffee Cake | Fitcakery.com
  • 1 ½ c. coconut flour

  • ½ c. raw cashews, ground up (using a food processor or clean coffee grinder)

  • ¼ c. almond flour

  • ¼ c. tapioca flour

  • 2 tsp. baking soda

  • ¼ tsp. salt

  • 1 lemon and 1 orange zested and juiced (you’ll need ¾ cup juice total)

  • 1/3 c. melted coconut oil, slightly cooled

  • 2 eggs

  • ½ c. stevia

  • ½ c. brown sugar, plus 3 T. brown sugar reserved

  • ½ c. unsweetened applesauce or canned pumpkin puree

  • ¾ c. water or almond milk


  • 1/3 c. raw cashews

  • ¼ c. brown sugar


Preheat the oven to 350 degrees F.

Combine coconut flour through salt with a whisk in a large bowl.

Add in ONLY 2/3 cup of the lemon and orange juice total, and all the lemon and orange zest. Reserve remainder of the juice for the glaze.

Add in the coconut oil through milk (remember, only the ½ c. brown sugar!) and combine everything together.

Transfer the thick batter to a large glass or ceramic casserole pan coated with cooking spray.

Grind up the cashews for the topping and combine them with the brown sugar. Sprinkle this across the entire coffee cake.

Place it in the oven for about 30 minutes, or until the center of the coffee cake starts to feel a bit

springy, rather than wet. Remove from the oven when it’s done, and cool before cutting!

Meanwhile, in a small pot, combine reserved 3 T. brown sugar and remaining lemon and orange

juice, and bring to a simmer. Reduce the syrup for a few minutes, until it has thickened slightly and reduced by up to half in volume. Pour the syrup over the entire top of the baked coffee cake.  Serve slightly warm, at room temperature, or chilled!

Nutrition per 1/16 recipe: 172 calories; 9 g fat; 21 g carbs; 4 g fiber; 13.5 g sugar; 3.4 g protein