Lemon Cake
There is something about lemon desserts. I guess the sweet combined with the sour just makes for the perfect taste.
Just like with the Hummingbird Cake I share with you a couple of months ago, a good grain-free, dairy-free Lemon Cake has been on my radar for a long time. But as I’ve also share with you, grain-free baking is full of obstacles. The ratios of flours & liquids has to be just perfect to achieve a good texture that will hold up. And just like every other cake recipe I think I have ever created, this one took some solid trial & error.
But, I finally settled on a good mix of flavors & proportionality of dry & wet ingredients to be able to give you a Lemon Cake recipe that is a sunny day heaped onto a fork. This cake is perfect for any event that calls for an amazing dessert.
Make sure as you read through the ingredients & directions that you are careful to be sure that all the frosting ingredients are room temperature or slightly warm. Also make sure the cake is completely cooled before trying to frost it. Due to the nature of the palm oil shortening & the coconut butter, the slightest warmth will result in it turning into liquid quickly.
Once you refrigerate the frosted cake, it’s best to allow it to sit out on the counter for 10-15 minutes before trying to slice it so the frosting doesn’t crack when cut. My husband does think this cake is much better the day after it’s made so feel free to make it up a day earlier than when you need it!
Lemon Cake
INGREDIENTS
for the cake:
2 cups almond flour
1/4 cup + 2 tablespoons tapioca flour
1/4 cup + 2 tablespoons coconut sugar
5 large eggs
1/2 cup coconut milk
1/4 cup avocado oil
1/4 cup lemon juice
1/4 maple syrup
1 teaspoon apple cider vinegar
1 teapoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of one large lemon
for the frosting:
1 cup palm shortening
1/2 cup coconut butter, very soft
1/2 cup honey
2 tablespoons lemon juice, room temp.
zest of one large lemon
pinch of salt
DIRECTIONS
preheat the oven to 350.
in the bowl of a stand mixer, combine the eggs, coconut milk, lemon juice, oil, maple syrup & apple cider vinegar. mix just until the eggs are whisked completely.
in a separate medium size bowl combine the almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt & lemon zest.
turn the mixer on low & slowly add in the dry ingredients until combined, scraping the sides of the bowl as necessary. then turn the mixer up to medium for 1 minute.
allow the batter to sit while you prepare the cake pans.
spray 3 - 6" cake pans with oil, then line the bottoms of each pan with parchment paper. (i like to use these precut liners)
equally divide the batter among the pans. (if you have a digital kitchen scale, weigh the pans of batter. they should each weigh about 300 grams)
bake for 28-35 minutes.
allow the cakes to cool in the pans for about 20 minutes, then turn out onto a cake rack to cool completely.
while the cakes are cooling, make the frosting. using an electric mixer, beat the palm shortening & coconut butter together.then add in the honey, lemon juice, lemon zest & salt. (it's super important that all the ingredient for the frosting are between room temperature to slightly warm so that they blend completely)
place the frosting in the refrigerator for 15-20 minutes to thicken. take the frosting out & stir well.
once the cakes are completely cool, spread frosting between the layers & all over the cake. store in the fridge.