Fresh Lemon Cake with Cashew Frosting

Created by Personal Chef Michele Leao

Time for cake…it’s my birthday!

I’m ringing in 69 with the same wish I hold for each of us — vibrancy, vigor and grace throughout the coming year.

One way I celebrate my birthday is to synchronize alarms with my family around the world — in Malaysia, Portland, and New York City — and connect via Skype for a virtual gathering and cyber rendition of the birthday song. Guaranteed to fill my heart with joy — especially trying to harmonize when you have to factor in Zoom sound delays. 

Another tradition I look forward to is taking stock of the past year’s events. An undeniable highlight for me has been learning new and invaluable ways to connect with others when we can’t be together in person. 

I’ve discovered how important it is to maintain a sense of belonging, of community, of shared purpose, and that — though maybe not our first choice — it is possible with the tools we have at our fingertips to nurture relationships of all types. I tend to think of it as essential socializing over distance.

It feels like a lifetime ago that I was celebrating my birthday with all my friends…. in person. Of course, this year will be different, and for good reason.

One way it is different for me, is that I’m nearing the end of a decade, poised to take on the next one with the same enthusiasm and love for life that has brought me here. I believe we’re all connected on this journey and that the connections we make — whether through family, friends, or communities like ours — can lend support in how we view aging and, in fact, help change the way we age. 

I’m excited by thoughts of what’s ahead and invite you to join me in embracing the changes coming our way, doing all that we can to maintain optimal health and vitality.

I agree with Julia Childs when she said, “A party without cake is just a meeting.” Well, thanks to Chef Michele Leao @healthytablebyus, I’m definitely celebrating with cake!

Michele’s Lemon Cake with Cashew Frosting recipe is created with simple and functional ingredients. It’s free of gluten, refined sugars, and it’s almost dairy free (there’s no milk, butter, or cream cheese, but there are a few eggs). Both the cake and the frosting are naturally packed with protein from chickpeas and cashews, and the lemon and lemon zest bring a double dose of freshness to this moist and silky celebration cake. 

Fresh Lemon Cake with Cashew Frosting 

Cake Ingredients

150g almond flour
100g of coconut or apple sugar or Monkfruit sweetener
30g chickpea flour
20g white coconut flour
20g coconut oil
10g or 1 tablespoon of yeast
60ml lemon juice
5ml of vanilla extract
Zest of 2 lemons
3 whole eggs
Pinch of pink salt

Frosting Ingredients

150g of cashews cooked for 45 minutes
90ml of lemon
60ml coconut milk
30ml of Maple Syrup



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

2. Separate the yolks from the whites.

3. In an electric mixer, beat the egg yolks with sugar until smooth, about 2 min. Add coconut oil, vanilla extract and lemon juice. Beat for a few more seconds to mix well. Reserve.

4. While still in a clean and dry mixer, beat the egg whites with a pinch of pink salt until it doubles in volume. Reserve.

5. In a bowl mix the flours and sift, mix with the lemon zest and set aside

6. In a large bowl, place the beaten egg yolk cream, mix the flours with the lemon zest gradually with a spatula in light movements from bottom to top. Add the clear snow beat in 3 parts. Incorporating well.

7. Finally mix the yeast, pour over the prepared pan.

8. Bake for approximately 20-30 minutes.


1. Put all the lemon icing ingredients in a blender and blend until smooth.

2. Place on the already cold cake and finish with lemon zest