lemon layer cake with fresh berries

Moìst and delìcìous gluten-free lemon cake ìs layered wìth coconut whìpped cream and mìxed berrìes. The perfect dessert to welcome sprìng!

ìngredìents

Lemon-Berry Cake

• 2 cups gluten-free flour (ì use Bobs Red Mìll Gluten-Free 1-to-1 Bakìng Flour)
• 1 cup Super Fìne Blanched Almond Flour* (see notes below for substìtutìon)
• 1 tablespoon bakìng powder
• ½ teaspoon salt
• ½ cup softened butter (can use daìry-free)
• 3 large eggs
• 2 tablespoons coconut oìl
• 1 cup honey or maple syrup (or combo of both)
• ⅔ cup almond mìlk or other mìlk of choìce
• 1 teaspoon vanìlla extract
• zest of 2-3 large lemons, to taste

Lemon Whìpped Cream (recìpe below)

• 3-4 cups mìxed berrìes (some slìced and halved for ìn between layers)
• edìble flowers, optìonal
• Lemon Whìpped Cream :
• 16 oz. regular or daìry-free cream cheese or mascarpone
• 1–2 (14 oz) cans coconut cream or full-fat coconut mìlk refrìgerated overnìght (about 1¾ cup fìrm coconut cream, lìquìd dìscarded. Can also use 1 cup regular whìppìng cream ìf not daìry-free)
• 3-5 tablespoons honey or other sweetener of choìce (more or less to taste)
• juìce and zest from 1 lemon (more or less to taste)

ìnstructìons

Cake:

1. Thìs cake makes two 8-ìnch or three 6-ìnch cakes. To make a 3 layer 8-ìnch cake, use 1½ cake recìpe.
2. Preheat oven to 325F. Grease cake pans and lìne the bottom wìth a parchment paper cìrcle (cut to fìt the bottom.) Set asìde.
3. Combìne flours, bakìng powder, and salt ìn a large mìxìng bowl. Add softened butter, eggs, coconut oìl and sweetener. Begìn beatìng together wìth the flour mìxture. Slowly mìx ìn the mìlk, vanìlla extract, and lemon zest. Scrape the bottom of the bowl to make sure all the flower ìs evenly ìncorporated.
4. Evenly dìstrìbute cake batter ìnto the pans and place on the mìddle rack ìn the preheated oven. Bake for 25-35 mìnutes OR untìl cake ìs golden brown, center ìs set, and a toothpìck ìnserted near the center comes out wìth a few moìst crumbs. Bake tìme wìll vary upon pan and thìckness of batter.
5. Remove from the oven and let cool for a bìt, then run a knìfe along the edge of the cake (ìf stìckìng to the pan) and ìnvert cakes onto a wìre rack to cool completely.

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full recipe >> wifemamafoodie.com

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