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Etrog / Lemon & Almond Bundt Cake

Updated: Dec 30, 2018

Gluten & Dairy Free

Super fragrant, healthy & delightfully delicious!

If I'm going to take the time to bake, I like to bake with meaning! I like to make it guilt free with ingredients that are uplifting to my body, mind and soul but still delicious! After all the Jewish High Holidays, I am a bit burnt out and exhausted from all the cooking and entertaining but still spiritually uplifted from the hight of these holidays and the new energy and inspiration that is provided within them. As I take down my Sukkah, the symbol of protection and strength, I am left with the Etrog. What better way to end the month long of high holidays then to utilize the final piece and partake of its fragrance & energy to carry us through in the new year. And thats how I came up with Etrog Almond Cake!


Coconut oil

2 medium etrogs (can substitute lemons)

2 1/2 cups of almond flour

3 teaspoons baking powder

1/4 teaspoon of salt

3/4 cup vegan butter

1 1/2 cups sugar

3 eggs

1 cup orange juice

1 cup powdered sugar

1 teaspoon vanilla


1) Preheat oven to 375 F (190 C) and rub a dab of coconut oil on your bundt pan

2) Bowl 1: Zest both etrog peels into a bowl and add remainder juice from both etrogs (or lemons)

3) Bowl 2: Sift flour, baking powder and salt together.

4) Bowl 3: Cream vegan butter and sugar until fluffy and add the etrog juice/peel mix.

5) Bowl 3: Add eggs and beat well.

6) Bowl 3: add the flower mix from bowl 2 a little at a time with the orange juce and beat well.

7) Pour into a bundt pan and bake at 375 F (190 C) and bake for 45 min.


In a small bowl stir together 1 tablespoon of etrog juice, powder sugar, orange juice, and vanilla and drizzle glaze on top of cake about 5 minutes after removing from oven.

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