About this Recipe

This moist and delicious gluten-free lemon cake is layered with coconut whipped cream and fresh berries to make a perfect dessert to cool a hot day.

Servings

8-12

Prep Time

30 mins

Cook Time:

3 hrs

8-inch:

Cake

Good For:

Lunch/Dinner/Snack

Diffculity

2-5

Calories:

518

Best For:

Cake Lovers

Inroduction

Lemon Layer Cake with Fresh Berries

Joscelyn's Recipes

By: Terry Randolph

Hello! This recipe is from Joscelyn, one who love’s to share recipes that are healthy and delicious. Many of her receipes are also free of dairy, gluten, and refined sugar.

Ingredients

  • 2 cups gluten-free flour I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour
  • 1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)
  • 1 tablespoon  baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter (can use dairy-free)
  • 3 large eggs
  • 3 tablespoons oil of choice like vegetable oil or melted coconut oil
  • 1 cup honey or maple syrup (or combo of both)
  • 2/3 cup almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • 2-3 large lemons, use zest to regulate taste
  • 3-4 cups mixed berries (some sliced and halved for in between layers)

Use of edible flowers, optional

*Lemon Whipped Cream Recipe:

  • 16 oz regular or dairy-free cream cheese or mascarpone
  • 1-2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1 3/4 cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
  • 3/5 tablespoons honey or other sweetener of choice (more or less to taste)
  • 1 lemon. Juice and zest more or less to taste.

Prepration

This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1 1/2 cake recipe.

Preheat oven to 325F. Grease cake pans and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.

Combine flours, baking powder, and salt in a large mixing bowl. Add softened butter, eggs, coconut oil and sweetener. Begin beating together with the flour mixture. Slowly mix in the milk, vanilla extract, and lemon zest. Scrape the bottom of the bowl to make sure all the flour is evenly incorporated.

Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until cake is golden brown, center is set, and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary upon pan and thickness of batter.

Remove from the oven and let cool for a bit, then run a knife along the edge of the cake (if sticking to the pan) and invert cakes onto a wire rack to cool completely.
whipped cream:

In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.

If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.
putting it together:

Place one of the fully cooled cakes onto your cake plate. Top with 1/3 or 1/2 of the whipped cream (depending on how many cake you have) and about 1 cup of sliced berries.
Top with another cake layer and repeat the process.

At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).

Serve right away and store leftovers in an airtight container in the fridge.

*If you need to substitute almond flour, use the cake in this recipe. Just add the lemon zest from this recipe to keep the lemon flavor.

Cake recipe was adapted from that of King Arthur Flour.

NUTRITION

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins and minerals, among others. The percentages place here are only a guide.

1 Slice/Cake, Per 100 grams

Calories: 297
  • Protein 18%
  • Calories 12%
  • Cholesterol 57%
  • Fat 13%

Enjoying good food is one of life’s greatest pleasures. Be careful not to overindulge. Keep healthy!