lemon almond cake

Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free

We were having friends over for Midsummer’s Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it’s finished but if you don’t have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it’s about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!

Almond Shortbread Cake

Ingredients:

• 1 1/2 cups almond flour- superfine (not almond meal)
• 4 large organic eggs separated
• 1/2 cup water
• 1/2 cup granulated monk fruit sugar
• 1 T lemon zest
• 2 T lemon juice
• Sliced berries, mint and thin lemon slices for topping

Instructions:

• Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
• In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
• Gently combine the two and transfer the cake mixture into the greased cake pan.
• Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.

Cashew and Coconut Cream Frosting

Ingredients:

• 1 stick of vegan butter softened
• 1 tsp. vanilla extract
• 3T cashew butter
• 2 tsp. monkfruit sugar
• 1/2 can- 6oz- 200ml full fat coconut milk cream (use the fatty part)

Instructions:

• Add softened vegan butter to a large mixing bowl and use an electric mixer to cream butter until it whips add vanilla and mix once more to combine.
• Add monkfruit sugar until well combined and fluffy.
• If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting.
• Refrigerate when done for 1 hour before spreading on cooled cake.
• Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!

lemon almond cake

Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free

We were having friends over for Midsummer's Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it's finished but if you don't have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it's about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!

Ingredients
  

  • 1 1/2 cups almond flour- superfine not almond meal
  • 4 large organic eggs separated
  • 1/2 c water
  • 1/2 cup granulated monk fruit sugar
  • 1 tbsp lemon zest
  • 2 T lemon juice
  • Sliced berries mint and thin lemon slices for topping

Instructions
 

  • Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
  • In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
  • Gently combine the two and transfer the cake mixture into the greased cake pan.
  • Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.

Notes

Cashew and Coconut Cream Frosting
Ingredients:
• 1 stick of vegan butter softened
• 1 tsp vanilla extract
• 3T cashew butter
• 2 tsp. monkfruit sugar
• 1/2 can- 6oz- 200ml full fat coconut milk cream (use the fatty part)
Instructions:
• Add softened vegan butter to a large mixing bowl and use an electric hand mixer  to cream butter until it whips add vanilla and mix once more to combine.
• Add monkfruit sugar until well combined and fluffy.
• If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting.
• Refrigerate when done for 1 hour before spreading on cooled cake.
• Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!
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