January is a very busy month around here. We have three birthdays, each 7 days apart from each other. As a family tradition, the birthday child/adult picks out what he or she would like for dinner as well as what kind of cake to enjoy. Nathaniel asked for a half vanilla and half chocolate cake, to please everyone, he says. How sweet. Aaron is having chocolate. In the oven is a coconut flour, sugar grain free chocolate cake, for which I will top with a marscapone chocolate frosting (with raw honey). This past week, we had our monthly meeting with the topic being Real Food and Real Health, a bit of an intro class into what these look like. I brought a lemon coconut cake with me. It turned out better than I expected, so I thought I would post the recipe. Remember I don’t always measure everything, so use your best judgement and keep in mind that you’re looking for the right consistency when it comes to the batter. Coconut flour takes a bit of getting used to, but with some trial and error, the rewards of having a protein packed, gluten free dessert are so worth it. After we all devour the chocolate cake tonight, I might post that recipe as well.
Lemon Coconut Cake – gluten and grain sugar free
- 1 dozen eggs, pastured
- 1 cup organic butter, melted
- 1 cup raw honey
- 1 cup raw cream, from grassfed cows
- 3 droppers of vanilla stevia (I use NuNaturals) – or just use a dash of powder stevia
- 1/2 cup lemon juice, freshly squeezed
- 2 TB lemon zest, organic
- 1 TB vanilla extract
- 1/2 tsp baking soda, aluminum free
- 1 1/2 tsp baking powder, aluminum free, gmo free
- 1 cup coconut flour
- Preheat oven to 350. Grease and flour (I use sprouted brown rice flour for dusting) a 9 x 12 pan (or about that size).
- Add each ingredient listed in order, one at a time. Wait to add the coconut flour until after having allowed the liquid ingredients to blend well.
- Slowly add the coconut flour and allow to mix for another couple minutes.
- If the batter is thick enough as a cake batter, but not overly so, then turn off the mixer, if the batter seems a little runny after several minutes of mixing, add just a TB of coconut flour until you get the desired consistency. It shouldn’t take much though. A little goes a LONG way.
- Pour batter into pan and bake for about 25 minutes.
- Keep checking the cake every 5 minutes until a knife comes out clean, be careful not to overbake or it will be dry.
- Allow to cool and add the following frosting recipe.
- 1 cup butter
- 2 eggs
- 1/2 cup raw honey
- pinch of salt
- 1 TB vanilla extract
- pinch of stevia
- 2 cups shredded coconut
- 1/2 cup raw cream
- In a small saucepan, add all of the ingredients, except the shredded coconut.
- Whisk together with a fork or whisk until the mixture bubbles and starts to get thick (not too much), about 5 minutes
- Once frosting is thick, add coconut flakes.
- Allow to cool and then spread onto the cake.
1 thought on “Lemon Coconut Cake”
Cake was good but now you need to post your marscapone chocolate frosting (with raw honey.)