Fresh Lemon Cake with Cashew Frosting

Created by Chef Michele Leao

Cake Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup coconut or apple sugar or monkfruit

  • 1/4 cup chickpea flour

  • 3 tbsp coconut flour

  • 1 tbsp + 2 tsp coconut oil

  • 1 tbsp yeast

  • 1/4 cup lemon juice

  • 1 tsp vanilla

  • Zest of 2 lemons

  • 3 eggs

  • Pinch of pink salt

Frosting

  • 1 cup cooked cashews

  • 6 tbsp lemon juice

  • 1/4 cup coconut milk

  • 2 tbsp maple syrup

Directions

Cake Directions

Preheat the oven to 340°F. Grease a pan with coconut oil and set aside.

Separate the egg yolks from the egg whites.

In an electric mixer, beat the egg yolks with the sugar for about 2 minutes until smooth. Add the coconut oil, vanilla extract, and lemon juice. Mix for a few more seconds until well combined. Set aside.

In a clean, dry bowl, beat the egg whites with a pinch of pink salt until they double in volume. Set aside.

In a separate bowl, sift together the almond flour, chickpea flour, and coconut flour. Stir in the lemon zest and set aside.

Add the flour mixture to the yolk mixture gradually, folding gently with a spatula from bottom to top. Then fold in the beaten egg whites in 3 additions, incorporating gently so the batter stays airy.

Add the yeast and fold lightly to combine. Pour the batter into the prepared pan.

Bake for 20–30 minutes, or until a toothpick inserted into the center comes out clean.

Icing Directions

Add all the icing ingredients to a blender and blend until smooth and creamy.

Spread over the completely cooled cake and finish with extra lemon zest if desired.

Enjoy Every Meal

 

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