Lemon Layer Cake with Fresh Berries

Wife Mama Foodie
18Ingredients
70Calories
30Minutes

Ingredients

  • 2 cups gluten free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
  • 1 cup blanched almond flour (Super Fine, *, see notes below for substitution)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter (can use dairy-free)
  • 3 large eggs
  • 2 tablespoons coconut oil
  • 1 cup honey (or maple syrup, or combo of both)
  • 2/3 cup almond milk (or other milk of choice)
  • 1 teaspoon vanilla extract
  • 3 lemons (large, to taste)
  • whipped cream (Lemon, recipe below)
  • 4 cups mixed berries (some sliced and halved for in between layers)
  • edible flowers (optional)
  • 16 ounces dairy-free cream cheese (or regular, or mascarpone)
  • 28 ounces 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)
  • 5 tablespoons honey (or other sweetener of choice, more or less to taste)
  • 1 lemon (more or less to taste)
Read Directions

NutritionView more

70Calories
Sodium2%DV40mg
Fat8%DV5g
Protein2%DV1g
Carbs3%DV8g
Fiber3%DV<1g

PER SERVING *

Calories70Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat3.5g18%
Trans Fat
Cholesterol10mg3%
Sodium40mg2%
Potassium50mg1%
Protein1g2%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber<1g3%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User