It’s kind of a funny story how this cake came to be…it all began with a lemon and an idea to make healthy lemon squares. After some experimentation, major failure (twice), contemplation and adaptation out of the oven came this beauty followed by my husbands brilliant idea to top it with our favorite thing; sweetened whipped coconut cream. The end result…moist almond cake with lemony hints topped with sweet coconut cream…you might forget its good for you
P.S. I was in too big of a hurry to let my coconut milk cool in the fridge so it was a little runny, but don’t worry it was still super yummy!
1 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup raisins, pulverized in food processor into a paste
1/4 cup honey or agave nectar
2 eggs
3 tbsp. fresh lemon juice
1 tsp. lemon zest
1/2 cup coconut flakes
1 tbsp. coconut oil
1/2 cup coconut milk (separated from cream)
1 cap full vanilla extract
Mix almond flour, baking soda and salt in a bowl. In a food processor or quality blender pulse the raisins until they resemble a paste. Combine all remaining ingredients together in the bowl or dump them all into the food processor to give it a good mix.
Here’s how to separate the “cream” from the coconut water. Simply spoon out the cream and leave the liquid behind. That was easy! Reserve the cream in a bowl for the topping and use the water in the cake.
Bake at 350 for 35 minutes when toothpick is inserted comes out clean. While the cake bakes add to the coconut cream:
2-4 tbsp. honey or agave nectar (however sweet you like)
splash of lemon juice
a pinch or two lemon zest
Stir to incorporate then put a lid on it and place in refrigerator until cake is cooled. Top your cake with a dollop and love it!
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