Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan with a little coconut oil or butter.

Line the bottom with parchment paper for easy removal.

Pro Tip: Make sure the parchment sits flat; it prevents the cake from sticking and keeps the edges nice and smooth.

In a medium bowl, combine almond flour, coconut sugar, baking powder, baking soda, and salt.

Whisk together until evenly mixed.

Pro Tip: Whisking thoroughly ensures the leavening agents are evenly distributed, helping the cake rise evenly.

In a separate bowl, beat the eggs lightly.

Add almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.

Whisk until smooth and well combined.

Pro Tip: Warm the almond milk slightly if it’s cold—it helps the coconut oil mix in without clumping.

Slowly pour the wet ingredients into the dry ingredients.

Use a spatula to gently fold until just combined. Avoid overmixing, or the cake may become dense.

Pro Tip: Fold carefully so the almond flour keeps its light texture; lumps will naturally smooth out in the batter.

Pour the batter into your prepared cake pan and smooth the top with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Check at 30 minutes—oven times vary, and you don’t want to overbake. The cake should spring back lightly when touched.

Let the cake cool in the pan for 10–15 minutes.

Transfer to a cooling rack to cool completely.

If using the glaze, whisk powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.

Pro Tip: Make sure the cake is fully cool before glazing, or the glaze will melt and run off.