Lemon Layer Cake with Fresh Berries
Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and mixed berries. The perfect dessert to welcome spring!
Ingredients
Lemon-Berry Cake
2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)
1 tablespoon baking powder
½ teaspoon salt
½ cup softened butter (can use dairy-free)
3 large eggs
2 tablespoons coconut oil
1 cup honey or maple syrup (or combo of both)
⅔ cup almond milk or other milk of choice
1 teaspoon vanilla extract
zest of 2-3 large lemons, to taste
Lemon Whipped Cream (recipe below)
3-4 cups mixed berries (some sliced and halved for in between layers)
edible flowers, optional
Lemon Whipped Cream :
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 1¾ 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)
juice and zest from 1 lemon (more or less to taste)
Instructions
Cake:
This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1½ 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.
next instruction : www.wifemamafoodie.com
Ingredients
Lemon-Berry Cake
2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)
1 tablespoon baking powder
½ teaspoon salt
½ cup softened butter (can use dairy-free)
3 large eggs
2 tablespoons coconut oil
1 cup honey or maple syrup (or combo of both)
⅔ cup almond milk or other milk of choice
1 teaspoon vanilla extract
zest of 2-3 large lemons, to taste
Lemon Whipped Cream (recipe below)
3-4 cups mixed berries (some sliced and halved for in between layers)
edible flowers, optional
Lemon Whipped Cream :
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 1¾ 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)
juice and zest from 1 lemon (more or less to taste)
Instructions
Cake:
This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1½ 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.
next instruction : www.wifemamafoodie.com