Glazed Lemon Cake Bars (GF, DF, Nut-free)

Glazed Lemon Cake Bars (GF, DF, Nut-free)
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TOTAL TIME :80minsGF, DF Nut-free
  • C A K E | I N G R E D I E N T S
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons lemon zest (2 large or 3 small lemons, will need more below!)
  • 4 eggs (preferably local, free-range or organic)
  • 1/3 cup maple syrup
  • 3 tablespoons lemon juice (*zest lemons before juicing)
  • 1/4 cup coconut oil, melted
  • G L A Z E | I N G R E D I E N T S
  • 1 cup maple crystals (sub coconut sugar or other dried sugar)
  • 1 teaspoon arrowroot power (sub cornstarch)
  • 1 tablespoon almond milk or water
  • 1/2 teaspoon lemon zest
C A K E | P R O C E D U R E
  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper. Make sure several inches of parchment hang over each side.
  2. In a large mixing bowl, combine coconut flour, baking soda, salt and lemon zest.
  3. In a blender, combine remaining ingredients in a blender and puree until smooth.
  4. Add liquid ingredients to dry and stir to incorporate. Pour batter into loaf pan and spread evenly.
  5. Baking for 35 minutes or until the batter is slightly firm to touch and a toothpick comes out mostly clean but with a bit of moisture. Allow to cool at least 30 minutes before slicing.
G L A Z E | P R O C E D U R E
  1. Place sugar and starch in a high speed blender and blend until a powdered texture forms, only 10-15 seconds. You can mix it up and reblend to get all of the particles.
  2. Take half of your powdered sugar and mix with 1 tablespoon almond milk or water plus zest. Drizzle generously on bars.
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