I love Meyer lemons. They are like a cross between a lemon and an orange – sweet and tart – and are wonderful in all kinds of recipes. So if you love them as much as I do, you are going to love these flourless, oil-free, refined sugar free little pots of goodness!
I was inspired to make them by those fudgy flourless cakes from the Beyond Chopped Liver cookbook I posted about recently. These are gluten-free, egg-free, refined sugar free, super moist, flavorful, easy to make and fun to eat! Instead of regular flour, I use almond flour. And instead of eggs, I use ground flaxseed which is the “F” in my upcoming book The Vegan ABCs Cookbook. Have you preordered it yet? Click here to find out how to get the free ebook with your order!
Meyer lemons are in season right now, so head to the market, pick some up and makes these little cakes asap!
Meyer Lemon Almond Flour Mini Cakes
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 tablespoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- 1/4 cup unsweetened applesauce
- 1/2 very ripe banana, mashed
- 6 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- Pinch of salt
Preheat the oven to 350.
Place 5 3oz ramekins on a small baking sheet.
Add the ground flaxseed, water, zest and juice to a medium mixing bowl and let sit for 5 minutes so the flaxseed can absorb the liquid.
Add the applesauce, banana, coconut sugar and vanilla. Mix to combine.
Add the almond flour and salt and mix well. Evenly scoop into the ramekins.
Bake for 45 minutes.
Let cool and enjoy!