Lemon CAKE
- 20m Prep Time
- 30m Cook Time
- 1h Ready In
A light lemon cake brushed with homemade Papaya Molasses and topped with a cashew cream cheese frosting. Perfect for spring.
Ingredients
- Avocado oil spray
- Coconut flour for preparing the cake pan
- 414 ml coconut sugar
- 2 lemons
- 1 lemon zest of
- 177 ml avocado oil
- 4 large organic eggs
- 237 ml coconut milk
- 4.93 ml vanilla extract
- 3.7 ml fine sea salt
- 355 ml fine-ground almond flour
- 355 ml coconut flour
- 7.39 ml baking powder
- 44.4 ml homemade Papaya Molasses
- 237 ml Cashew Cream Cheese
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml lemon zest
- 118 ml vegan cashew butter
- 355 ml confectioners-style monk fruit sugar
- Loose edible chamomile flowers
- Coconut oil spray
- 177 ml almond flour
- 177 ml coconut flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml sea salt
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 3.7 ml ground cinnamon
- 3 large organic eggs
- 59.1 ml coconut oil melted
- 59.1 ml coconut sugar
- 59.1 ml coconut cream
- 4.93 ml vanilla extract
- 1.23 ml organic orange extract
- 473 ml pumpkin peeled, seeded, and grated
- 237 ml Cashew Cream Cheese
- 29.6 ml monk fruit maple syrup
- Pinch of ground cinnamon
- 2.46 ml lemon zest
Nutrition (per serving, estimated)
Estimated based off 25 of 40 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 2.37 mg
- Magnesium: 51.3 mg
- Phosphorus: 255 mg
- Potassium: 392 mg
- Zinc: 1.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Avocado oil spray
- 414 ml coconut sugar
- 2 lemons
- 177 ml avocado oil
- 4 large organic eggs
- 237 ml coconut milk
- 4.93 ml vanilla extract
- 3.7 ml fine sea salt
- 355 ml fine-ground almond flour
- 355 ml coconut flour
- 7.39 ml baking powder
- 44.4 ml homemade Papaya Molasses
- 237 ml Cashew Cream Cheese
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml lemon zest
- 118 ml vegan cashew butter
- 355 ml confectioners-style monk fruit sugar
- Loose edible chamomile flowers
- Coconut oil spray
- 177 ml almond flour
- 177 ml coconut flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml sea salt
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 3.7 ml ground cinnamon
- 3 large organic eggs
- 59.1 ml coconut sugar
- 59.1 ml coconut cream
- 4.93 ml vanilla extract
- 1.23 ml organic orange extract
- 237 ml Cashew Cream Cheese
- 29.6 ml monk fruit maple syrup
- Pinch of ground cinnamon
- 2.46 ml lemon zest
Prepare
- Coconut flour, for preparing the cake pan
- 1 lemon, zest of
- Melt 59.1 ml coconut oil
- 473 ml pumpkin, peeled, seeded, and grated
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Grease a 9-inch round cake pan with avocado oil spray and dust with coconut flour.
-
Step 2.
In a stand mixer fitted with the whip attachment (or a large bowl with a hand mixer), combine the coconut sugar, juice of 1 lemon, lemon zest, avocado oil, and eggs. Whip on medium-high speed until pale and the sugar begins to dissolve, about 4 to 5 minutes.
-
Step 3.
Reduce the mixer speed and carefully add the coconut milk, vanilla, and salt. Increase speed back to medium-high and whip for 2 minutes more.
-
Step 4.
In a separate medium bowl, combine the almond flour, coconut flour, and baking powder. With the mixer off, add the flour mixture to the egg mixture. Turn the mixer on and mix until just combined, no more than 30 seconds.
-
Step 5.
Pour the batter into the prepared cake pan. Bake for 30 minutes, or until a knife or skewer inserted in the center comes out clean.
-
Step 6.
Place the cake in the pan on a wire rack to begin cooling. Poke holes all over the cake with a knife or skewer. In a small bowl, stir together the Papaya Molasses and the juice from the remaining lemon. Brush this mixture evenly over the cake, allowing it to soak in. Let the cake sit for 10 minutes, then carefully remove it from the pan and place it right side up on a serving plate. Cool completely before frosting.
-
Step 7.
While the cake cools, make the frosting: In a stand mixer fitted with the paddle attachment (or a medium bowl with a hand mixer), beat the Cashew Cream Cheese, lemon juice, lemon zest, cashew butter, and confectioners-style sweetener until smooth, velvety, and spreadable.
-
Step 8.
Once the cake is completely cool, dollop the frosting on top and spread it gently over the top with a spatula, leaving the sides exposed. Garnish with edible chamomile flowers or your preferred garnish.