Coconut Lemon Cream Cake (Grain-Free, Dairy-Free)

coconut lemon cream cake grain-free and dairy-free

You are in for a treat. The following is a guest post by one of my favorite new food bloggers, Rose from The Clean Dish. Rose takes stunning photographs of exquisite foods. She eats clean, real, wholesome food and excels at creating fabulously nourishing yet decadent recipes — recipes like this Coconut Lemon Cream Cake which is also grain-free, dairy-free, and refined-sugar free. Thanks, Rose!

In my mind, this was going to be a “blond” cake. I somehow thought all the coconut would make it lighter in color but obviously, even large amounts of coconut paired with almond flour still turns nutty-brown once it’s baked. However, I am happy to report that it doesn’t take away from the flavor or the looks of this cake!

You should know one thing, though: This cake is not sugary-sweet. If you have a serious sweet tooth, you might want to increase the amount of honey in this recipe; however, if you, like myself, enjoy a sweet treat that allows other flavors to shine (in this case lemon and coconut), than I suggest you stick with the recipe!

I am really excited to share my Coconut Lemon Cream Cake with you; a recipe I specially created for Food Renegade. It is easy to make, extremely healthy (fresh lemon, lots of protein, no processed sugar or grains) – it’s suitable for Paleo dieters and it tastes phenomenal!

Enjoy!

Coconut Lemon Cream Cake

From The Clean Dish by Rose

What you need:

  • 8 ½” (or larger) spring form (I use this one.)
  • hand mixer
  • parchment paper

The Players

CAKE BASE
FROSTING

coconut-lemon-cream-cake-grain-free-dairy-free-1

The How-To

Step 1
  1. Preheat oven to 325F.
  2. Line the bottom of your spring form with parchment paper.
  3. In a small sauce pan, slowly melt coconut oil. Make sure it is not too hot, just warm enough to liquefy.
  4. Separate egg whites and yolks, set yolks aside.
  5. Add lemon juice to egg whites and beat with a hand mixer until stiff, set aside.
  6. In a bowl, combine all dry ingredients; almond flour, coconut flour, baking soda, shredded coconut.
  7. In a different bowl, combine wet ingredients; yolks, coconut oil, honey, vanilla extract and nut milk / water, and mix well.
  8. Combine wet and dry ingredients until well incorporated.
  9. Fold in egg whites. It is going to be slightly thicker than batter; if it is too thick, add a little bit more water, one tablespoon at a time.
  10. Pour batter into spring form and bake for 25-30 minutes. (It really depends on your oven. It took 30-35 minutes in my oven; I suggest to do the tooth pick test after 25 minutes – stick a tooth pick into the middle of the cake. If it comes out with batter crumbs, the cake needs to bake longer.)
  11. Let cake cool down completely before you add the frosting.
Step 2
  1. Open cans of coconut milk – careful not shake them! Scoop out the cream that has accumulated at the top of the can and set the coconut milk aside (you won’t need it).
  2. Beat coconut cream with a hand mixer until it has the texture of regular cream (for about 3-5 minutes until it is thick and fluffy).
  3. Add honey and lemon juice and mix again.
  4. Using a spoon, cover cake with coconut cream and place in the refrigerator for at least 30 minutes to let the cream set.
  5. Enjoy!

Interested in the environmental impact of coconut products?

You may want to read about coconut sugar production.

Meet Rose

rose-the-clean-dishHi – My name is Rose! I am a German citizen, real food advocate, military wife and since February 2013, author of the recipe blog The Clean Dish. We currently live in North Florida – but home is where the Army sends us!

I enjoy developing recipes and just started getting into food photography. All of my recipes are grain free, processed sugar free and some are vegan. If I’m not busy in the kitchen, I like to go on long walks with my feisty little Eskimo dog Biscuit. I try to stay active as I believe physical fitness is the key to a balanced life style – I love trail running, rock climb, snorkeling and cross country skiing – if I ever get the chance.

I dream about traveling the world to write about food and artisan wine but for now, I am perfectly happy with a simple life of home cooked meals, dinner with friends and weekend trips to the beach. Come on over and visit me at The Clean Dish to check out my latest creations!

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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. Holly says

    Yummy, I really want to try this recipe. The 3-5 drops of lemon juice is kind of throwing me off though. Its such a tiny amount. So the cake itself is not very lemony?

    • says

      Hi Holly!
      The lemon drops help make the egg whites stiff.
      The cake itself has more of a nutty flavor whereas the frosting will taste like lemon for sure! (2 table spoon of lemon juice).

      You could add a teaspoon of organic lemon extract to the cake if you wanted a more intense lemon flavor.

      I hope this answers your question! :)

  2. Renee Nevitt says

    I do not have coconut butter. What can I substitue to make your coconut almond macaroons? I do have coconut oil.

    Thanks!

    • says

      Hi Renee!
      Thanks for stopping by The Clean Dish :)
      The coconut butter binds the macaroons so I would not substitute the butter. (If it is a matter of spending money on a full jar (which can be costly), you could buy single sachets of coconut butter – I saw them at my local health food store).

      In more traditional recipes of coconut almond macaroons, you would use egg whites to hold them together but I haven’t tried that yet as my intention was to make these vegan :)

      You could try to use one or two egg whites instead of coconut butter but as I said, I have not tried it out myself yet – no guarantee it will work!

      I hope this helps! :)

  3. Michele Baccare says

    My son is allergic to peanuts and tree nuts, therefore, I cannot use almond flour. Can I just use all coconut flour? I’m not opposed to whole wheat flour if that would work. Or is there another flour you would recommend that is nut-free? Thanks!

    • says

      Hi Michael!

      I would not recommend using all coconut flour – it soaks up more liquids and the batter will be too dry and crumbly. Since you are not opposed to regular flour, I would suggest to give it a try! The cake will taste less nutty, obviously, and you may need a little bit more flour to get the right consistency.

      Good luck! :)

  4. Debbie says

    Sounds delicious. Cant wait to try it. +1 on the earlier comment about the lemon juice. Did you mean lemon extract or lemon oil instead?

  5. says

    Hi Debbie!

    Thanks for your comment!
    A little bit of acid helps to keep the egg whites stiff; so I didn’t add drops of lemon juice for flavor, just to stabilize. I hope that clears it up! :)

  6. Donna says

    Hi Rose, Is there a way to veganize the cake batter since it’s necessary to separate the eggs & beat the whites? This sounds so yummy.

  7. says

    Do you have any experience replacing the egg with silken tofu? Also is there a reason to not use coconut cream instead of coconut milk since you’re using the cream anyway? I’m excited to try this!!

  8. Keren says

    I’m thinking of making this for my sons first birthday cake, do you think the frosting could be piped using a piping bag?

  9. Ellie says

    Is there a reason you used a spring form pan instead of a regular cake pan? Would a regular pan lined with parchment work?

  10. Ellie says

    Tried this cake with a different icing. The cake was delicious. Much like a pound cake. I used a 9 inch cake pan, greased it with butter, and lined the bottom with parchment, and it came right out the pan. Can’t wait to make it again using the icing here.

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