Mini Lemon Coconut Cake

I am in love with mini cakes! They are perfect for sharing and make a great gift for any occasion. This lemon coconut cake is super indulgent and absolutely guilt free. It is refined sugar free and made with coconut flour, which adds protein and fibre. The recipe below is for a cake tin with a 10- 12 cm diameter. (roughly 4 inch) If you want to use a regular size tin, simply multiply all the ingredients by 4. This cake recipe also calls for coconut cream. You can easily get it from a can of regular coconut milk. Just don’t shake the can before opening it and spoon out the thick cream on top. I like to use the remaining milk for a spinach banana smoothie.


20g coconut flour

40g spelt flour

40g honey

1 egg

1 tbsp coconut cream

lemon juice and zest from 1/2 lemon

1tsp baking powder

a pinch of salt


2 heaped tbsp cream cheese (low fat works as well)

1tbsp agave syrup

lemon juice and zest from 1/2 lemon


Preheat the oven to 160 degrees C. Grease a small cake tin or use parchment paper.

In a medium bowl mix together the coconut and spelt flour, salt and baking powder. Whisk in the egg, honey and coconut cream. Use a fine grater or zester to obtain the zest from the lemon. Cut it in half and squeeze out the juice. Put half of the zest and juice aside for the frosting. Add the other half to the dough. Mix until all ingredients are combined well. Add a splash of milk if the mixture is to dry or crumbles.

Pour the batter into the cake tin and bake for 20- 25 minutes.

In a small bowl mix together all the ingredients for the frosting. Let it sit in the fridge for 20- 30 minutes before you spread it on the cake. Make sure it has cooled down completely. Enjoy!