I’m always on the lookout for some extraordinary gf/df sweets for Greg. And I think this fits the bill. It is incredibly moist and dense and has a marzipan feel to it which Greg loves. It is also verrrry lemony! Rob and I enjoyed as well btw – don’t have to be gf/df to appreciate.
I found this recipe in The Healthier Bite blog. Jennifer created this blog for those with ulcerative colitis who are on the Specific Carbohydrate Diet. Greg does not need to follow the diet so I modified only a tad – only with the icing as my icing contains confectioners sugar and the original recipe does not.
The original recipe is here if you want to follow the original SCD version and/or if you are trying to eliminate refined sugar. (The SCD diet does allow honey which is why it is in this cake).
When I made this cake the first time I mistakenly set the oven to 350 instead of 325. But I actually prefer it that way. The baking time is variable so you will have to check and check again.
Ingredients cake:
- 2 tablespoons coconut oil, melted (but not hot)
- 3/4 cup honey
- 2 large eggs (room temp)
- 2 tablespoons lemon zest (wash your lemon first)
- 1/2 cup freshly squeezed lemon juice
- 1/4 teaspoon vanilla extract
- 3 cups finely ground blanched almond flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
powdered sugar (confectioners) and lemon juice. Original lemon coconut frosting is on the blog
mentioned above
Directions
Place all wet ingredients (coconut oil, honey, eggs, lemon juice, and vanilla) into a blender and blend for about 15-30 seconds. The mixture should be frothy.
Add the dry ingredients (almond flour, salt, baking soda) and the zest and blend until all is combined. Scrape down the sides of the blender as needed and blend again to incorporate.
Pour into the prepped pan and bake on the middle rack – check after about 25m. I don’t remember exactly how long it took but use a toothpick and keep baking and checking until the pick comes out just clean and the cake is a nice golden color.
Let the cake cool before you glaze or frost.
Again look at the original recipe here for the SCD frosting. And read through Jennifer’s directions too as they are more detailed than mine. Also read the “about me” to learn more about Ulcerative Colitis and the SCD diet.
For Greg’s sugary and sinful icing – use about 1.5 to 2 tablespoons of lemon juice and whisk In as much confectioners sugar as you like – to the consistency that you like. It can be quite thick if you add a lot of powdered sugar and therefore will be sweeter. Or, you can keep the glaze thin and lemony (which I prefer) and add just enough powdered sugar to cut the tartness. Just add the sugar slowly tablespoon by tablespoon and whisk in and continue to taste until it suits your palate.
With a toothpick poke a bunch of holes in the cake. Then brush on the glaze. Yum.
Enjoy-
