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Fig Lemon Almond Cake

5 from 1 vote
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Ingredients
  

  • 2 cups almond flour
  • ½ cup all-purpose flour sub with more almond flour or 1:1 GF flour
  • ½ cup coconut sugar sub granulated sugar or half-half coconut sugar and brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup extra virgin coconut oil
  • ½ cup almond milk
  • 3 tbsp lemon juice
  • 1.5 tbsp lemon zest
  • ½ cup greek yogurt
  • 1 tsp honey add more if you want it sweeter

Instructions
 

  • Preheat oven to 350. 
  • Add all dry ingredients to a bowl: almond flour, sugar, baking soda, baking powder, and salt. Sift the all-purpose flour in.
  • Add all wet ingredients to a separate bowl: eggs, vanilla, coconut oil, milk, lemon juice, and lemon zest.
  • Mix both wet and dry ingredients together.
  • Bake in a 6-inch cake pan greased with coconut oil or lined with parchment paper for 30 minutes.
  • Mix the greek yogurt with some honey and put in the freezer until the cake is ready.
  • Top cake with honey greek yogurt, figs, and lemon zest.