I love this cake because it was so moist and light. My kids love fresh berries, so I put raspberries on top. Alice is not used to having sugar or anything super sweet, so I wanted to make sure this wasn’t too sweet. I didn’t want her to feel sick after. So I love that this recipe is dairy free, gluten free, and sugar free! You can sweeten the whipped cream to however sweet you want it (adding in honey or maple syrup). You can even add powdered sugar if you want to have a little bit of sugar. I’d say it was a success! Guilt free for me, and she thoroughly enjoyed it!
Lemon Raspberry Coconut Cream Cake
adapted from One Lovely Life
4 eggs, yolk and whites separated
1/4 C honey (I use Raw)
1 T lemon zest (1 lemon)
1/2 T lemon Extract
1 tsp vanilla extract
1/2 tsp cream of tarter
Pinch of salt
1 1/2 C Almond flour (Fine ground, I use honeyville)
1 tsp baking powder
Lemon Honey Glaze
2 T honey
2 T fresh lemon juice
Coconut Whipped Cream
1 can of high quality coconut milk / refrigerated
Preheat oven to 325, put parchment in a 9” springform pan, or cake pan.
Separate egg whites and yolks into separate bowls. Make sure the bowls are very clean so the egg whites whip correctly.
Add honey, lemon zest, and vanilla to the egg yolks. Mix until smooth.
In another bowl, whisk egg whites until frothy, add the salt and cream of tarter, and then continue to whip on medium until soft peaks form.
In a separate bowl, add almond flour, baking powder, and egg yolk bowl. It will be really thick. Stir until smooth.
Slowly fold in the whipped egg whites in a few different batches. Do not overmix. Slowly mix it in, the first two batches will not mix completely, but as you add more, it will start to become smooth. Just gently fold and gently stir as you add.
Pour batter into springform pan, gently shake pan to even out the cake batter.
Cook on 325 degrees F for 25-30 minutes. You can do the toothpick test!
Mix honey and lemon juice while the cake cooks. When the cake is done, you can spread it over the cake. Once the cake has cooled for a few minutes, you can transfer it to a cooling rack.
I cut a small round in the middle of the cake to use for Alice, and then used the rest of the cake as shown in the picture for guests!
I make the coconut whipped cream by grabbing the can of coconut milk I’ve had in the refrigerator either overnight or a solid few hours. Take out just the hardened cream, whip it in a bowl on medium until fluffy. Add honey or maple syrup, or powdered sugar until sweet enough. Enjoy!