Lemon Layer Cake with Fresh Berries
Tuesday, March 19, 2019
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Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and mixed berries. The perfect dessert to welcome spring!
Ingredients
Produce
3 cups Berries, mixed
1 Lemon, juice and zest from
2 Lemons, zest of large
Refrigerated
3 Eggs, large
Canned Goods
1 (14 oz) cans Coconut cream or full-fat coconut milk
Condiments
1 cup Honey or maple syrup
Baking & Spices
1 cup Almond flour* (see notes below, Super Fine
1 tbsp Baking powder
2 cups Gluten-free flour
3 tbsp Honey or other sweetener
1 Lemon whipped cream
1/2 tsp Salt
1 tsp Vanilla extract
Oils & Vinegars
2 tbsp Coconut oil
Dairy
2/3 cup Almond milk or other milk
1/2 cup Butter
16 oz Cream cheese or mascarpone, regular or dairy-free
Other
edible flowers, optional