Starbucks Lemon Loaf

By January 20, 2015Uncategorized

 

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Starbucks Lemon LoafYou have taught me a whole new way of eating and you inspire me daily…thank you Maria for sharing your knowledge with so many. I am hoping to be at my goal by spring….I hope someday I can share my numbers, but not quite there yet. Thanks again Maria for all your support!”

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Starbucks Lemon Loaf

Can you believe this can be made in your slow cooker???

See the Lemon Cake on page 180 in my cookbook The Art of Healthy Eating Slow Cooker! 

Thank you for your love and support!

But if you are looking for an oven version, here you go!

NOTE: If you are ever wondering where to find almond flour, coconut flour, lemon extract or natural sweeteners, just click on the ingredient and you will find where I purchase mine for the cheapest price I found:)

Happy Baking!

When making baked goods, normally when using sugar the chemical reaction of beating sugar and butter together creates a lot of air. Since erythritol is different in chemical structure than sugar, the butter should be beaten on its own until light and fluffy and then add the erythritol and continue to beat. The best secret to success when baking with erythritol is to cream your initial mixture.

Starbucks Lemon Loaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
Instructions
  1. Combine almond flour, coconut flour, baking soda, baking powder and salt in a bowl.
  2. In a separate medium sized bowl combine the eggs and coconut oil. Combine until light and fluffy.
  3. Add the natural sweetener, vanilla, lemon extract and lemon juice in a medium bowl.
  4. Pour wet ingredient into the dry ingredients and blend until smooth.
  5. Pour batter into a well greased 9x5-inch loaf pan. Cover with foil (or it will burn the top).
  6. Bake at 325 degrees F for 55 minutes or until a toothpick stuck into center of the cake comes out clean.
  7. Make the lemon icing by combining all the icing ingredients in a blender and combine until smooth.
  8. When the loaf is totally cool, remove it from pan and frost the top with the melted icing. Place back in fridge for the icing to set.
  9. NOTE: The icing will stay melted if you put onto a warm loaf.
  10. Let the icing set up before slicing.
Notes
NUTRITIONAL COMPARISON (per serving)
Starbuck's Loaf = 470 calories, 20g fat, 6g protein, 68g carbs
"Healthified" Loaf = 325 calories, 32.5g fat, 5.5g protein, 4.6g carbs

89% fat, 6% protein, 5% carbs
 

Here is what it looks like straight out of the oven (this was a 1/4 batch test).

Starbucks Lemon Loaf

140 Comments

  • Terri B says:

    Starbucks Lemon Loaf was one of my favorites…can’t wait to make this! Maria can you share your thoughts on Arrowroot Powder? I’ve been seeing it in some recipes but don’t know much about it. Thanks 🙂

  • Perfect! A chocolate free recipe for my birthday dinner tonight!!

  • Pam J. says:

    Wow, great ratios. I just received a large order coconut oil ,yesterday. I just might try this today or tomorrow. Trying to stay very keto. is such a challenge w/o you and your blog. Bless you , Maria !!!

  • Kathya says:

    Thank you so much for posting this recipe, Maria! Can’t wait to try it!!!

  • Wenchypoo says:

    Any thoughts on how to use stevia glycerite in this recipe instead of Swerve? Hubby cannot tolerate any other sweetener except the stevia glycerite, and I need to know if I have to add anything to replace the volume that the Swerve was taking up.

  • Jordan says:

    Could I use something other than almond flour? Protein powder maybe? This used to be an old favorite so I would love to try it if I could. You’re the best!

    • Maria Emmerich says:

      Protein powder wouldn’t work, sorry.

    • sophie says:

      In the past, I’ve replaced almond flour with sunflower seed flour and/or hemp “flour” with mixed results; sometimes FANTASTIC…and not-so-much.
      Give it a try and let us know how it turned out!

  • Kathya says:

    Maria, to kick up the lemon taste, any thoughts on using shavings from the rind of the lemon to the cake or the icing? Are there any added health benefits?

  • kelly mac says:

    Yum! My dad is coming for a visit and I’ve been working on him to go lc… He is a LEMON fanatic, so I’m exicited to serve this for dessert after a nice lchf meal. Thank you!

  • Please make a micmic recipe for the starbucks Apple Fritter!

  • Christine S in TX says:

    Sometimes I find the recipes to be really sweet. How much would you recommend cutting to keep the treat sweet, but, not over-sweet?

  • Wendy says:

    I can’t wait to try thi! However, I have a general question about un/healthy fats. Sometimes I don’t have MCT oil, coconut oil or butter in the house and live far away from the nearest grocery store. I typically have the Spectrum High Oleic Organic Sunflower Oil in the refrigerator for occasions when I run out or want a flavorless oil. What are your thoughts on using this oil? Here is a link to the datasheet:
    http://www.spectrumingredients.com/pdf/ed_oil/Sun%20HO%20Org%200808.pdf

  • Kristi says:

    Hi Maria. Can sugarless sugar be substituted in this recipe and if so is it equal parts?

  • Cyndi says:

    I’m so happy to have a recipe I can use in the oven instead of the slow cooker! Lemon cake is my favorite. Could we adapt all of your crockpot cakes using this method?

  • Holly R. says:

    Yay! I used to work at Starbucks and this is one of my favorite things!

    Now if I could just get my hands on a healthified version of their “reduced fat very berry coffee cake” I’d be set. (It has waaaay too many no’s for me to ever buy or eat it again.)

  • LOVE this recipe. LOVE your site. Thanks so much!

  • Wendy Wilson says:

    All of your recipes look fantastic! One of my biggest hurdles has been an egg intolerance. I seem to react strongly to egg white but not the yolk. I have recently found gelatin works to bind/gel things together but have not baked with it yet. Do you think gelatin would work? I’m thinking no since it has to be chilled to set. Do you have any suggestions for subbing the egg here? Lemon is my all time favorite!!

    • Maria Emmerich says:

      Not sure. Let me know if you try it. 🙂

    • Michele says:

      Hi m&c,
      In your recipes, do youpreheat the oven?also is it safe to assume that this is the regular bake cycle and not convection? Thanks! Making it now with lemon essential oil instead of extract.

      • Kristin says:

        How did it turn out with lemon essential oil. I was going to try that bcs I’m not a big fan of the alcohol in lemon extract.

        • Michele says:

          Kristin,
          Sorry I missed your comment, I was out of town for a bit.

          I did one with essential oil and one with commercial lemon extract and zest. They were pretty much the same. Doing one now with lime juice and lime essential oil. BTW, I used mountain rose brand for both.
          Michele

    • Michele says:

      Sorry I meant to respond to this comment with. “Chia seeds are a great egg replacement”.

    • Lorraine says:

      You can use ground flax seed as an egg substitute. For one egg, combine 1T in 3T of water and let it sit for about 5 minutes. I’ve used this as a sub in recipes for a vegan friend and it worked perfectly!

  • Monica says:

    I made this cake this morning and it was a VERY expensive disaster. Would you verify the 1 1/4 cup coconut oil amount in the batter recipe is not a typo? I even weighed the coconut oil (270g) to make sure I had an accurate measure. The batter came to the top of the baking pan and while it didn’t overflow, I literally had oil dripping over the rim halfway through the baking time, all over my oven. I had placed a sheet of foil beneath it but there was a lot more oil seeping that the foil could catch. Having baked with almond flour and coconut flour quite a bit, it seemed like the right texture going into the oven but the coconut oil that didn’t cover my oven is now oozing out of the cake, even after cooling. I’m hoping someone else makes this with positive results because it looks wonderful on your post but I’m hesitant to try it again due to the cost.

    • Donna Hardin says:

      I had same results…so oily….swimming in it. The oil did not run over, but after baking I have set it on several napkins, they’re drenched. Just looking at It turns your stomach by the wetness from oil. YES, very expensive and TIME consuming disaster! Don’t bake this until amounts verified. Very disappointed!

      • Maria says:

        At first it looks super oily and spongy, but it has to cool in the pan and then set up in the fridge so that the oil can firm up again. The second day, when I took it out of the fridge, it had a great texture. However, if I were to eat it right out of the oven, that would have been gross because the coconut oil would be too runny and the cake would not have been set yet (make sure the center is cooked all the way before you pull it out of the oven). Also, I used and 8 X 8″ pan which is what I always use when the recipe calls for a loaf pan. Things bake better in a square pan than in a loaf pan in my opinion. For some reason, this took about 75 minutes to cook.

        • Len says:

          The taste was delicious but because of the oil, nuts and eggs being such a major part of the structure it was exrtemely rich. The oiliness was especially noticeable at the bottom of the cake. I cooked it in a loaf pan (glass) and it did take about 75 minutes. Next time I’ll take a very thin slice – too rich. Thank you for sharing such a nice alternative.

        • Sam says:

          I only put a quarter cup of oil in the recipe and I used MCT was able to eat right put of the oven but like I said in my comments needed to add an additional cup of Almond flour and a half cup of coconut flour. Let me ask u with the recipe u are basically having the coconut oil hold this cake together?

    • Monica says:

      A quick follow up. I tasted it after letting it sit on paper towels for several hours to absorb some of the seeping oil. It tastes like slightly sweet lemon oil and the texture is pretty gross- spongy and greasy.

    • Maria Emmerich says:

      I can assure you that I take accurate notes and retest all my recipes. Just to be sure my husband Craig just re-retested this and we added the photo at the bottom of the post. You have to be sure of a couple things.
      1- what brand of coconut flour did you use? Bob’s Red mill tends to cook differently (absorbs less moisture)
      2- Make sure the coconut oil is room temp, not heated and is well creamed into the eggs. I used a high speed blender to do this quickly (or a hand mixer will work).

      • Maria Emmerich says:

        Just to note, we used Tropical Traditions coconut flour and Honeyville almond flour. 🙂

      • Della says:

        Your recipe says “melted” for the coconut oil so I melted mine and it was warm when i put it in the eggs but not hot enough to cook the eggs? I hand whipped it for several minutes, it is helpful to know how you mix your ingredients “combine until light and fluffy” did not lead me to use an electric mixer? Thank you for your clarifications 🙂 once I got parchment paper down to catch the over flow, some of the drips turned out pretty good, maybe this would also work as muffins or muffin tops?

        • Maria Emmerich says:

          Sorry, it works with oil melted, but works better when not and combined till frothy. So I updated that above. Yes, they should work as muffin tops. 🙂

      • Heidi says:

        I made this late last night, just as the recipe said (with melted oil) and it’s fabulous!! Baked longer than suggested, to be done in the center… used a toothpick. Let it cool all night in the pan (loosely covered) Frosted today and refrigerated …..Yummmm!

    • Della says:

      I had the same problem last night, seemed like a lot of oil but I followed the recipe to a T. I also make a lot of low carb recipes. This one overflowed the 51/2 by 9 loaf pan i used and made a mess in my oven, it was very liquid after 55 minutes so I dumped it into a square 8 X 8 and it seem to finish fine, it taste good though the bottom is quite oily and over moist? I used glass bakeware, don’t know if that would make a diff.

  • Donna Hardin says:

    Can the coconut oil be right?! I baked according to recipe…only discrepancy was placing a piece of parchment on bottom of glass loaf pan. It took forever to bake and just took it out of pan…greasy!! Doesn’t have same look as photo…very sad! I am an avid baker…so bad luck with recipe is not from inexperience. Disappointed.

    • Maria Emmerich says:

      You have to be sure of a couple things.
      1- what brand of coconut flour did you use? Bob’s Red mill tends to cook differently (absorbs less moisture)
      2- Make sure the coconut oil is room temp, not heated and is well creamed into the eggs. I used a high speed blender to do this quickly (or a hand mixer will work).

  • Whitney Swanner says:

    Hi! Reading your Keto Adapted book! Wondering if you don’t stay in a Keto state (i.e. Too many Carbs on the weekend or at party) will u still receive some weight/health benefits? Or could you be hurting yourself even more?

    Thank u 🙂

    • Maria Emmerich says:

      You may see some benefit, but you will hit a point were things will stall. The only way you can reach your goals is likely going to be living this lifestyle all the time. 🙂

  • Tina says:

    I just finished watching Secrets to a Healthy Metabolism. In it you said that you do not do a lot of coconut flour or almond flour or nuts. How much is too much? On the 30 day meal plans they are not included. How/when can those be added back in?

    • Maria Emmerich says:

      It really depends on your goals and current state. Some people can have some and still lose weight. Many others can’t have any while trying to lose weight. Most everyone can enjoy occasional treats like this when in maintenance. 🙂

  • Tina says:

    I am very active and healthy but carry around 8-10 extra pounds I can never seem to get rid of. In fact have gained a bit. Even eating your way have not lost weight. I am on day 3 of intermittent fasting from 12-6pm and your newest 30 day meal plan. Each day around 3:30, even with a fat bomb earlier, am still really hungry. I Have been eating the Maria way since October and love it but with nuts and occasional dairy.

    • Maria Emmerich says:

      If you keep out nuts and diary for at least a month or two like the plans that should help. It can take a little while to get those last few pounds for some people. Just remember this is a lifestyle and you will get there! 🙂

  • Veronica says:

    If I wanted to make a pumpkin loaf can I just omit the lemon and incorporate pumpkin?

  • Brigid says:

    Tried this tonight and it was a very tough consistency when i put it in the pan. it seemed to need more liquid. Could i have added some almond milk? the flavor was good but the cake was mealy. I had trouble with the icing. It separated and looked like curd so I put it on the cake while it was still hot and it melted ok when I spread it.

  • Brigid says:

    I see that several people had a problem with their cakes being soft/greasy and mine was just the opposite. I did use Bob Red Mill

  • Sharon B. says:

    Maria,

    Just a couple of comments about the coconut oil and coconut flour questions.

    For those who mentioned that the cake was greasy and oozing oil after being baked, you said that the oil should be room temperature, but the recipe itself says that the oil should be melted. (Only the icing recipe mentions that the oil should be ‘softened.’)

    As for the coconut flour, I find that — even if batter looks thick immediately after mixing — if I let it sit for a little while, it ensures that the flour has had a chance to absorb some moisture from the other ingredients. This may help, especially if using melted oil.

    With that said, I plan to try your recipe, because I LOVE lemon!

    Thanks for all of your recipes, Maria!

    • Maria Emmerich says:

      It will still work with melted oil, it just is a little better with it room temp. I updated it above. Thanks!

  • Hi Maria,

    It’s me Barbo. I cannot wait to make this cake. My Meyer lemon tree is literally dripping
    with lemons. Thanks for the recipe. I can smell it cooking right now.

    P.S. I AM FINALLY SUCCESSFUL WITH YOUR SUBWAY BREAD! I POSTED THIS TO LC FRIENDS AND MANY ARE TRYING IT AGAIN. THANK YOU MY DH LOVES IT.

  • Mira says:

    Can you substitute butter for the coconut oil?

  • Nancy M. says:

    I made this today after reading all of the comments. Mine turned out great using Bob’s Red Mill coconut flour. I don’t know for sure, but maybe the oily versions that people are mentioning, are a result of not creaming the eggs and coconut oil. I don’t think it matters whether or not the coconut oil is melted or not as long as you cream the eggs and coconut oil together. The creaming step didn’t work in my mixer so I transferred it to my high speed blender to get the eggs really whipped up. Maybe this will help?

  • audrey marsh says:

    Do NOT grease the pan!!! It is oily enough that it doesn’t stick. And a 9 by 5 pan is TOTALLY not big enough. It will overflow! Otherwise, it’s really good and just sweet enough with the glaze…really great recipe, Mrs. Emmerich! Thank you!

  • Kathya says:

    I have this wonderful smelling loaf in the oven as we speak. I noticed the batter was a bit on the runny side (I think I would have been better off using room temp coconut oil, like Maria suggested). But, to remedy this, I added 3 tablespoons of psyllium husk powder. So, more fiber to this lovely dessert! I had to up the oven temp to 350 because after 55 minutes, the center was still wet. Oven temperatures differ so I’m making bake time adjustments to my recipe. Looks amazing!!!!

  • emma says:

    I made this cake, it smells beautiful. I got it out of the oven and tipped it upside down ( bad idea I know ) it broke in half, I found it to be a bit too wet ! 🙁

  • Maria says:

    I served this to a 10 and a 13 year old and they loved it and asked for more! I made a cream cheese frosting since they like that. I used an 8 X 8″ pan since it is easier for me to cut and store in the fridge that way. Thanks again for a great recipe!

  • Darlene says:

    I made this in an 8×8 pan and had good luck with it. After reading all the comments, I let the eggs sit out on the counter for 2+ hrs so they wouldn’t be cold and make the coconut oil clump up. I also took the chill off the lemon juice. The oil still did have some small clumps in it, but the cake baked ok and tastes wonderful! This will be a favorite at my house, I’m sure! Thanks for another great recipe.

  • kelly says:

    This may be your best recipe ever!! Made it this morning and after chef’s taste, I put it aside for (company) dessert to tonight!! 🙂 thanks!!

  • Donna Hardin says:

    Maria, how do you measure your almond flour? With white flour, we wouldn’t want to pack it in…but wondering if almond is treated differently? Tx

  • Allie says:

    I’m looking in the slow cooker book and I only see a lemon poppy seed loaf, is this the one you’re directing us to at the top of the page?

  • Allie says:

    What the heck, my page 180 is a smoky chicken recipe. Lol that’s weird.

  • jillian says:

    sometimes…like tonight…it is very discouraging to be allergic to eggs. this has so many eggs it would not likely work with subs, but sure looks good. i do not mind not eating gluten or dairy milk, but the baking w/o eggs is not always successful.

    • Hélène says:

      are you sure ur allergic to the yolks and not just the whites? are u sure u cant tolerate even pastured yolks? and if u still cant tolerate them, have you healed ur gut? it can take even 6 mos to heal. i dont think only yolks could be used in this, but it would nice to eat egg yolks im sure 🙂 im dying without eggs right now becuz im testing myself to see if i react; got almost 3 wks to go of no eggs before i can try them again…i feel ur pain hon

  • christine says:

    Just made this today. I did it with room temp coconut oil. it did not overflow, and does not look greasy at all. It is still cooling. cant wait to put the icing on and try it. smells yummy!

  • Daniela says:

    made it couple days ago, what a great success, everybody loved it, it took me to bake it lot longer though- about 85 minutes, but my oven is not strong, I’m used to it, flavor is just fantastic, thank you Maria, love your work

  • lisa says:

    I’m not really big on almond milk, would coconut milk or hemp milk work as a substitute? This used to be the only thing I’d get from Starbucks and I really miss it, Thank you so much for coming up with a recipe. I can’t wait to make it tonight.

  • Amy says:

    Hi Maria, I love your website and food! But I do have a problem when I eat swerve. I have systemic Candida and when I have swerve it makes my Candida worse and makes me gain weight. Is it because I don’t have a gallbladder? I only use serve once a week.

    • Maria Emmerich says:

      Hmm, haven’t heard of that before. I don’t think it would be related to the gallbladder.

  • Alison says:

    My husband is allergic to all nuts, and I was wondering in this recipe how would you use coconut flour? Would I have to mix the coconut flour with another type of flour?

  • Robin says:

    I read all the comments. Mine too came out dripping in oil, which I thought weird. It would have helped if the recipe explained about the oil. I took mine out of the pan after about 15 minutes to continue cooling, and there was a lot of oil in the loaf pan. I then put it on layers and layers of paper towel, which soaked up A LOT of oil. I, too, thought, what a waste of expensive oil. I used lemon oil as I didn’t have extract. I had a piece today, after leaving it out over night, and it’s much better tasting than yesterday with all the oil in it. It has a wonderful texture and the frosting came out great. Why all the oil? If I make it again, I’ll use less oil, as I liked the flavor and texture without it. I’ll put it in the frig and see how it does from there.

    I do appreciate all your time and efforts in bringing us so much great information and recipes!

    Thank you!

    • Maria Emmerich says:

      As you can see from the above photo, mine doesn’t have all the oil like you describe. Could be a different brand of flour you used that absorbed less moisture.

  • veronica says:

    Maria, did you change the recipe since you first posted it? I made it when you just posted it and it came out perfect, and I made it yesterday, following the recipe step by step and it somehow overflowed in the oven while baking and made a mess, then it took way longer than 55 mins to cook and it was so oily that even after cooling it overnight I still couldn’t remove it from the pan without breaking it…. maybe too much oil? maybe replacing half the almond meal with coconut flour to absorb moisture??? I really like this cake, but I’m afraid to try it again… what was different? 🙂

    • Maria Emmerich says:

      Yes, I repeated the recipe after the comments and that is the photo at the bottom. I have never seen it with the overflow of oil issue. My only guess is that it is a four absorption issue with some flours (brands).

      • v says:

        I used Honeyville… I’m frustrated because the first time I made it it was perfect… that’s why I wonder if you change anything… quantities?…

        • Maria Emmerich says:

          I didn’t change anything. Just added to the directions to mix the coconut oil and eggs together until “light and fluffy”.

        • Maria Emmerich says:

          What brand coconut flour? That is more likely the culprit.

  • Destiny says:

    I…can’t….wait!!!! to make this!!!!!!

  • Tom says:

    This was soooo delicious! My three friends who tried it went nuts for it! I thought the glaze needed a little oomph so I added the juice of 1/4 of a very large lemon. A terrific recipe!

  • Laura says:

    Hey Maria,

    Thanks for another great recipe!! I baked it today and it was delicious even before it was entirely cool (I couldn’t wait, of course). Lovely, dense, quickbread-like texture.

    I just want to throw this tip out there for the folks with oily disasters: I tried to make this yesterday, but my eggs weren’t at room temp and the oil/eggs separated into a chunky mess. I didn’t want to waste my coconut oil, so I took a chance and threw the oil/eggs in the fridge overnight. Today, I left the mixture out on the counter about 30 minutes and then took my hand mixer to it. After a while, it got nice and creamy, and everything else incorporated nicely.

    I used Trader Joe’s coconut flour, Trader Joe’s coconut oil, and Honeyville almond flour. My batter was pretty thick, and it was more of a scoop/pat than a pour to get it into the pan.

    It’s funny: I used to think it was the trans-fat and corn syrup that made those Starbucks loafs so good. Now I know it was just fat in general — which is even more wonderful without all the junk! I LOVE FAT!!!

  • bev says:

    I LOVE this icing…is eating it for a mid-day snack wrong? Best fat bomb I have had! Oh…I like the bread as well, just wanting to stay away from the nut flour right now…thank you Maria!!!

  • Denise Sloan says:

    I just made this using a combination of California Almond Flour and Honeyville almond flour (because I ran out of California Almond Flour so just added some honeyville to make up 2 cups) Both said blanch so I said what the heck…Really didn’t measure my coconut oil perfectly. I used 4 aluminum mini loaf pans because I don’t like large loaf pans. I buttered each mini loaf pan and added the batter and it turned out PERFECTLY. Love this recipe!! I just wish I had lemon extract. I used orange extract and it wasn’t the same.

  • Jill says:

    I love all of your recipes, Maria, but I think this is my FAVORITE! It’s just so freakin’ good! I mixed all my ingredients in a Blendtec – first the wet and then the dry. I think it fluffed it up so much so that there was excess batter, so I divided into two loaves. Fine by me, because I got to freeze one of them. Thank you for posting this!!!

  • Angelique says:

    Are the carb counts in this for the net carbs? Since the fiber isn’t listed & it doesn’t say net carbs I just want to make sure I’m counting correctly. Excited to try this one, it’s my old favorite Starbucks treat.

  • Lisa says:

    Have you tried importing this recipe into My Fitness Pal? According to MFP this recipe has a whopping 20g carbs per serving. Clearly I am not understanding something…help?!

    • Maria Emmerich says:

      Swerve’s carbs from from sugar alcohols that aren’t digestible so they don’t count. 🙂

  • Sheila says:

    I made this cake today. After reading the comments, I beat the daylights out of the butter and eggs (butter first, then added eggs one at a time) in my Kitchenaid stand mixer. The batter came out so light and fluffy, not runny or dry at all. It was so nice I could easily fold in a cup of blueberries and they stayed suspended in the batter, no dropping to the bottom! Too much for one loaf, so I divided between two loaf pans (mine are slightly smaller than 9 X 5 if you measure the interior). My kitchen smells divine! Fantastic!!

  • Andy says:

    My mouth is watering right now. 🙂 Looks amazing and it’s not too hard to make, so this is pretty much perfect for me. 😀 I really want to try this out.

  • Mary says:

    This looks so delicious!! I just want to verify before making it that it is the Swerve confectioners sugar in both the cake and the icing? I figured it was in the icing, but I’m not sure I have made a cake with confectioner’s sugar in it before. Thanks!

  • Patricia says:

    Maria, do you think I can make this recipe only using coconut flour? I ask b/c I know the ratios for the quantity of flour used differ quite a bit when substituting one for the other. Thanks!

  • Cami says:

    Can I sub something for almond flour? I love using it but I have an almond sensitive kiddo. He’s also dairy sensitive. This would be a great birthday cake for my husband so I appreciate any ideas. Thanks!

  • Cami says:

    Any idea if this works well in a bundt pan?

  • Ty says:

    Hello! Just a little FYI for all those who had problems with under cooking, too oily, cake didn’t set, takes way longer to bake, wondering about coconut flour brands, etc…… I just followed this recipe to a T (using Bob’s Redmill brand) and my loaf came out PERFECT. BUT, I have a regular oven (like most people) so I have to bake it at 350 degrees, not 325. You can only bake at 325 if you have a convection oven. So for everyone out there who has a regular oven like me… I bake all of Maria’s recipes at 350 degrees if it says to bake at 325, because Maria has a convection oven and I have a regular one 🙂 Don’t give up on this recipe, it’s perfect!

  • Tracy says:

    This was awesome….didn’t make the icing but the bread alone was great! used stevia instead of swerve…delicious!

  • Sam says:

    I didn’t read all the comments but the recipe as written is off. I followed the recipe but since I read some of the comments I only put a 1/4 cup oil because that made more since to me but it was still in a very liquid state. I had to add an additional cup of almond flour and another half cup of coconut flour. Put in a bundt pan cooked for 65 minutes tasted and smelled amazing.

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