Gluten-Free Lemon Cake With Coconut Cream | Cook for Your Life

Gluten-Free Lemon Cake With Coconut Cream

0
Rated 0 out of 5
0 out of 5 stars (based on 0 reviews)
Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 90 min total
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

This dairy-free and Gluten-Free Lemon Cake With Coconut Cream is fit for any celebration. The creamy, rich coconut topping pairs perfectly with the zippy, tangy lemon cake — it’s a taste reminiscent of lemon meringue...

Ingredients

  • 1 cup almond flour  
  • 1 teaspoon baking powder  
  • 1 teaspoon salt 
  • 4 large eggs, room temperature 
  • ½ cup (4 oz) unsalted butter, room temperature 
  • ¾ cup granulated sugar  
  • 1 tablespoon lemon zest  
  • 2 tablespoons lemon juice  
  • 1 teaspoon vanilla extract 

For the Topping:

  • 1 (14-ounce) can full fat coconut milk, or 1 (5.4-ounce) can coconut cream  
  • Fresh berries (strawberries, blueberries, and/or raspberries)  
  • 2 tablespoons honey 
  • 2 teaspoons lemon juice 
Missing an Ingredient?
Visit our ingredient substitution guide ›

Directions

  1. Preheat the oven to 350 degrees and grease and line the bottom of a 7-inch springform pan with parchment paper.
  2. In a medium bowl whisk together the almond flour, baking powder, salt and set it aside.
  3. Separate the egg yolks and whites, transferring the egg whites to a medium bowl. Using an electric beater, beat the egg whites until soft peaks form. Set it aside.
  4. In a large bowl, beat butter and sugar until light and creamy, about 2 minutes. Add egg yolks and beat until well combined. Next, add the zest, lemon juice and vanilla extract and beat until incorporated. Add the dry ingredients to the butter and egg mixture in 2 parts and mix on low just to combine. Add 1/3 of the egg whites to the batter and use a spatula to mix through and loosen it. Finally, add the remaining egg whites in 2 parts and fold through gently. Transfer the batter to the baking pan and place it on the middle rack of the oven.
  5. Bake for 40-45 minutes until golden on top and a toothpick comes out with just a moist crumb or two. Allow it to cool for 30 minutes before removing the cake from the springform pan. Transfer to a cake plate and allow it to cool completely.
  6. For the whipped topping: Chill the can of coconut milk or cream in the refrigerator overnight or chill it in the freezer for 15 minutes to encourage separation of the cream and liquid (make sure not to tip or shake the can). Chill a medium mixing bowl in the freezer for 10 minutes or place it on top of a bowl of ice just before whipping. Remove the coconut milk or cream from the fridge or freezer and remove the lid. Scrape out the thick cream on top and leave the liquid behind (reserve for use in smoothies). Place the thick cream in the chilled mixing bowl. Beat for 30 seconds with a mixer until creamy and smooth. Avoid over-whipping because this can cause separation. Use immediately or refrigerate – it will harden and set in the fridge the longer it is chilled.
  7. For assembling: In a small bowl mix the honey and lemon juice. Top the cake with whipped cream, using an offset spatula to spread it on top. Top it with fruit and drizzle with the honey and lemon mixture. Cut into 8 slices and serve. 
Chef Kausar Ahmed

Chef Tips

It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients. Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature. 

When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up. 

If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until very finely ground. 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Kohlrabi With Sesame Remoulade Sauce Recipe Image

Kohlrabi With Sesame Remoulade Sauce
15 min prep
Rated 4.6 out of 5
Lemon-Soy Baked Fish Recipe Image

Lemon-Soy Baked Fish
20 min prep
Rated 3.8 out of 5
Lemon-Soy Baked Tofu Steaks Recipe Image

Lemon-Soy Baked Tofu Steaks
20 min prep
Rated 3.9 out of 5
Lemon-Soy Marinated Chicken Recipe Image

Lemon-Soy Marinated Chicken
20 min prep
Rated 3.8 out of 5
Poached Eggs Recipe Image

Poached Eggs
15 min prep
Rated 5 out of 5
Quick Fish Stew Recipe Image

Quick Fish Stew
20 min prep
Rated 4 out of 5
Scrambled Eggs Recipe Image

Scrambled Eggs
15 min prep
Rated 3.7 out of 5
Thai-Style Tempeh Curry Recipe Image

Thai-Style Tempeh Curry
30 min prep
Rated 4.8 out of 5

Search