Spring Citrus Cake

Spring is officially here! Ok, well officially Spring started a couple of weeks ago, but the weather has finally sorted itself out and the wind has gone!

Completely different to the chocolate cake I made for hubby’s dad, I made this to take to my parents for afternoon tea, especially if you aren’t so much of a sweet tooth like my dad and I.

It’s surprisingly moist and goes perfectly with a spring cocktail or a cup of tea.


1 cup plain flour

1 cup of coconut flour

½ teaspoon of baking powder

1 teaspoon of salt

½ cup coconut sugar (brown sugar will work fine)

Juice and rind of 1 lemon


½ cup of coconut yogurt (I’ve used the Nakula brand)

½ cup of coconut oil, melted

1 cup of almond milk (I have used the Inside Out brand)

Slices of citrus of your choice – I have used oranges and grapefruits

Coconut sugar

Coconut oil spray



  1. Preheat oven to 180 degrees Celsius / 355 degrees fahrenheit
  2. Spray a bread loaf or cake pan with coconut spray
  3. Place sliced citrus decoratively on bottom of the pan, set aside
  4. Combine all of the dry ingredients in a large bowl and stir until combined
  5. In another medium bowl, mix wet ingredients together until combined, add to dry ingredients and stir until combined (the batter should be quite thick)
  6. Pour into pan and use the back of a spatula or your fingers to even out the mixture.
  7. Bake for 26-30 minutes (this will vary depending on the size of the tray you have used and your oven)
  8. Remove and carefully turn out on to wire tray, sprinkle with additional coconut or brown sugar while it’s still hot (it will dissolve nicely)
  9. Serve while warm by itself, with more yogurt or a scoop of vanilla ice cream 😊

2 Replies to “Spring Citrus Cake”

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