Lemon Flaxseed Cake

Based on fastpaleo.com’s Chia Lemon Drizzle Cake, this tangy Lemon Flaxseed Cake hits the spot when you’re looking for something to satisfy that sweet lemony craving. This gluten-free cake is perfect for dessert or as a snack. I actually even have it for breakfast. (I can imagine this would also taste absolutely amazing with some blueberries added to the batter. Just like a blueberry lemon muffin!) It’s delicious by itself, but I discovered that it’s quite delightful with cream cheese smeared on a slice.


  • 3/4 cup coconut flour, sifted
  • 5 large eggs
  • 3 lemons, zest and juice
  • 3 tbsp plain yogurt (I use Fage Total.)
  • 1/4 cup agave nectar
  • 1/4 cup roasted whole flaxseeds (or chia seeds)
  • 1/2 cup coconut oil or melted butter
  • 1 tsp coconut palm sugar
  • 1-2 tsp of vanilla extract
  1. Preheat oven at 375˚F. Grease a loaf tin.
  2. Mix 1 tbsp of lemon juice with the palm sugar. Set aside.
  3. In a medium bowl, whisk together the eggs, coconut oil/butter, yogurt, vanilla and agave nectar until smooth.
  4. Add the lemon zest and the rest of the lemon juice to egg mixture.
  5. Slowly add the coconut flour making sure there are no lumps.
  6. Fold in the flax or chia seeds then pour the batter into your loaf tin.
  7. Bake for 20 minutes.
  8. Remove from oven and make 4 to 6 vertical slits along the loaf. Across these gently pour the lemon juice and coconut sugar mix.
  9. Bake for another 10 minutes. Remove and let cool completely before taking out of the tin.
  10. Serve after it’s cooled. Keep refrigerated then heat up it in a toaster oven.