Amalfi Lemon Cake

Amalfi Lemon Cake

Amalfi Lemon Cake

By: Ames Starr

Meyer lemons are a great substitute for us here in Australia, but any lemons will do. Traditionally, eggs are used as the binder in this recipe, but here we replace them with psyllium husk to make it a plant-based delight.



Prep time

Cook time



  • 1 large lemon (or several smaller lemons)
  • ¾ cup olive oil
  • ¼ cup agave nectar
  • 1 cup stevia/erythritol blend
  • 3 cups almond meal
  • 1 cup tapioca flour
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 3 tsp psyllium husk,
  • plus 150mL water


  • Preheat oven to 180°C and line a 20cm springform pan with baking paper.
  • Boil the lemon until soft. Allow to cool completely, then slice into quarters and remove seeds.
  • In a high-speed blender, blend the lemons, olive oil and agave until you have a uniform, emulsified mix.
  • In a medium to large mixing bowl, place the stevia/erythritol, almond meal, tapioca, baking powder and xanthan gum. Mix and create a well in the middle.
  • In a small separate bowl, pour the water. Add the psyllium husk and whisk until blended. This will thicken quickly, so it’s important to do this right before you use it to make it easier to work with. Also note that psyllium husk works quite differently from psyllium husk powder (the powder is painful to use so avoid it).
  • Fold the psyllium mix and lemon mix into the dry mix. Spoon into the pre-lined cake pan.
  • Bake for 50-60 mins, or until a skewer comes out clean from the centre of the cake.
  • Top with dusting of sugar-free icing sugar or your favourite plant-based cream.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Ames Starr

Ames Starr

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