Lemon Cake Bars (Gluten-Free)
Fluffy, tangy & bursting with fresh lemon flavors! Made with almond flour so they're gluten-free! Such a perfect summer or spring recipe!
Servings 16 servings
- 1 1/2 cups almond flour
- 1/2 cup cane sugar
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 3 eggs
- 3 tablespoons fresh lemon juice
- 1/3 cup vegan coconut or almond plain/vanilla yogurt
- 1/2 cup coconut oil melted
- 2 tablespoons lemon zest
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Preheat oven to 350F. Prepare 8 x 4 baking tray with parchment paper.
In a large mixing bowl, mix almond flour, sugar, baking powder and sea salt.
Whisk in eggs and fresh lemon juice. Add in yogurt, coconut oil and lemon zest. Fold until just combined.
Transfer to baking tray and bake for 30 minutes.
Allow to cool for 10 minutes, then pour lemon glaze on top. Allow glaze to set for 5 minutes, then cut into squares!