COCONUT FLOUR LEMON CAKE (GLUTEN FREE)

 

I’m totally in LOVE with this cake.  It’s light, springy, perfectly sweet, hinted with lemon flavor, and smothered in curd and cream. Absolutely DELICIOUS!

 

Yield: 2 nine inch cakes

 

INGREDIENTS

FOR LEMON CAKE LAYERS

• 1 cup coconut flour (I use THIS Brand)


• 1 tsp baking soda


• 1/2 tsp salt


• 6 eggs, room temperature


• 6 tbsp full fat coconut milk (I use THIS brand)


• 6 tbsp lemon juice


• 1 cup butter, ghee, or coconut oil, melted


• 2/3 cup maple syrup or honey


• 1 tsp vanilla extract


• zest from 4 lemons


• 4 egg whites, room temperature

 

FOR TOPPINGS

• one batch lemon curd (get recipe here)


• 1 pint heavy whipping cream or coconut cream from 3 cans of chilled full fat coconut milk


• 1-2 tablespoons of maple syrup or honey, if desired


• berries

 

 

INSTRUCTIONS

For full instructions you can go to savorylotus.com.