Well, it’s my Birthday today! For my Birthday this year I am giving you all 40% off of my cookbook, Culinary Creativity: Let your restrictions set you free. Head over to Amazon and purchase the book for $14.95 (off from $24.95). November 18-20, 2013. This is a super great deal and I know you are going to love the hard cover and photos of every item in the book.
Plus what’s a Birthday without cake, so here is a yummy lemon cake for you.
But first, one more thing, if you are inclined to give me something for my Birthday, here is my wish: more reviews of my book on Amazon. Now read on and enjoy some cute cakes.
Usually I am opposed to any recipe requiring too much effort. I consider separating eggs to be too much effort usually. However, it is difficult to make coconut flour cakes feel light and fluffy, and separating the eggs really makes a difference in this situation.
This cake is barely sweet. It only has a 1/4 cup of honey in the whole cake. I am enjoying minimally sweetened desserts lately, but if you are used to full sugar this might seem a bit “light”. Each time I make it, I have also made a sauce to go with it. I highly recommend that you do the same.
The first cake I made was lemon with blackberry sauce (from my cookbook) and whipped coconut cream (also from my cookbook).
Next I made it cute. It is really cute isn’t it?
Then I made the cake with orange zest. And I made an orange caramel sauce to go with it. I didn’t measure the ingredients for that caramel so I don’t have a recipe to give you. Here is the gist of what I did: cooked down about 1 cup of orange juice, 1/4 cup of honey, orange zest, and 1/4 cup of coconut milk until it thickened into a caramel. (Sauce pan, medium-low heat). NOT sure on the specific quantities… but I make sauces like this by eye frequently and they always turn out fine.
Lemon Cake Recipe
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WET
1 teaspoon vanilla extract
1/4 cup apple sauce
4 egg yolks
3 tablespoons of honey
1/3 cup coconut water (apple juice would most likely work too)
zest of 1 lemon
DRY
2/3 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
WHITES
6 egg whites
1 tablespoon honey
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Preheat the oven to 325 degrees.
Prepare a 6-8 inch round cake pan with parchment paper and oil the sides.
In a large mixing bowl whisk together the wet ingredients.
In a small mixing bowl combine the dry ingredients. Add the dry ingredients to the wet and stir.
Beat the egg whites and honey together until it forms a stiff peak (I suggest using a stand mixer for this). Add half of the egg whites to the other ingredients and stir together. Add the second half of the egg whites and gently fold them in.
Spread the batter evenly into the cake pan and bake for about 30-40 minutes until it is cooked through and slightly spongy. It will be darker gold on the edges and just turning color in the center.
Set out on a cooling rack and cool completely before removing from the pan and frosting.
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I am sharing this recipe on
Cuter Than Gluten 