Lemon Cake
20m prep 30m cook 1h ready
A light lemon cake brushed with homemade Papaya Molasses and topped with a cashew cream cheese frosting. Perfect for spring.
Ingredients
- Avocado oil spray
- Coconut flour for preparing the cake pan
- 1 3/4 cup coconut sugar
- 2 lemons
- 1 lemon zest of
- 3/4 cup avocado oil
- 4 large organic eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 3/4 tsp fine sea salt
- 1 1/2 cup fine-ground almond flour
- 1 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 3 tbsp homemade Papaya Molasses
- 1 cup Cashew Cream Cheese
- 1 tsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 cup vegan cashew butter
- 1 1/2 cup confectioners-style monk fruit sugar
- Loose edible chamomile flowers
- Coconut oil spray
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 3/4 tsp ground cinnamon
- 3 large organic eggs
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- 1/4 tsp organic orange extract
- 2 cup pumpkin peeled, seeded, and grated
- 1 cup Cashew Cream Cheese
- 2 tbsp monk fruit maple syrup
- Pinch of ground cinnamon
- 1/2 tsp lemon zest
Nutrition (per serving, estimated)
Estimated based off 25 of 40 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 153 mg
- Iron: 2.35 mg
- Magnesium: 51.2 mg
- Phosphorus: 255 mg
- Potassium: 391 mg
- Zinc: 1.49 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 9-inch round cake pan with avocado oil spray and dust with coconut flour.
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Step 2.
In a stand mixer fitted with the whip attachment (or a large bowl with a hand mixer), combine the coconut sugar, juice of 1 lemon, lemon zest, avocado oil, and eggs. Whip on medium-high speed until pale and the sugar begins to dissolve, about 4 to 5 minutes.
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Step 3.
Reduce the mixer speed and carefully add the coconut milk, vanilla, and salt. Increase speed back to medium-high and whip for 2 minutes more.
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Step 4.
In a separate medium bowl, combine the almond flour, coconut flour, and baking powder. With the mixer off, add the flour mixture to the egg mixture. Turn the mixer on and mix until just combined, no more than 30 seconds.
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Step 5.
Pour the batter into the prepared cake pan. Bake for 30 minutes, or until a knife or skewer inserted in the center comes out clean.
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Step 6.
Place the cake in the pan on a wire rack to begin cooling. Poke holes all over the cake with a knife or skewer. In a small bowl, stir together the Papaya Molasses and the juice from the remaining lemon. Brush this mixture evenly over the cake, allowing it to soak in. Let the cake sit for 10 minutes, then carefully remove it from the pan and place it right side up on a serving plate. Cool completely before frosting.
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Step 7.
While the cake cools, make the frosting: In a stand mixer fitted with the paddle attachment (or a medium bowl with a hand mixer), beat the Cashew Cream Cheese, lemon juice, lemon zest, cashew butter, and confectioners-style sweetener until smooth, velvety, and spreadable.
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Step 8.
Once the cake is completely cool, dollop the frosting on top and spread it gently over the top with a spatula, leaving the sides exposed. Garnish with edible chamomile flowers or your preferred garnish.
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