Lemon Blueberry Cake with Whipped Coconut Cream Frosting

Lemon Blueberry Cake

Lemon Blueberry Cake 2

Spring is in the air and I LOVE it! I have always adored Spring with its lovely showers and pretty budding flowers. The earth wakes up and is so alive! I love the delicious food in Spring as well…asparagus in abundance, berries, greens – fresh flavors that are light and yummy. I wanted to make a cake that reflected this beautiful season, so I paired lemons with blueberries – a classic combination that is always a wonderful choice. This cake is moist and so flavorful with a tart lemon undertone and sweet blueberry finish, BUT the frosting really rounds out the flavors and adds that needed creaminess and fluffy texture. Light, satisfying, and SO GOOD! I could not stop with just one piece…I don’t think you will be able to either! Welcome Spring!

Lemon Blueberry Cake 3

Lemon Blueberry Cake 4

Lemon Blueberry Cake

3 1/3 cups gluten-free flour blend (note: add in 2 1/2 teaspoons xanthan gum to recipe, if not included in your blend)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups coconut milk

1/2 cup fresh lemon juice

1 3/4 cups coconut palm sugar

1/2 cup unsweetened applesauce

1/2 cup coconut oil (you can sub in 1/2 cup applesauce for the oil)

2 teaspoons lemon zest

1 1/2 teaspoons pure vanilla extract

1 teaspoon doTerra Lemon oil

2 cups fresh or frozen blueberries (don’t thaw if frozen)

2 tablespoons gluten-free flour

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by lining with parchment paper. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, mix together coconut milk and lemon juice, until curdled. Add sugar, applesauce, oil, lemon zest, vanilla extract and lemon oil. Pour over flour mixture and stir to combine. In a separate bowl, sprinkle the 2 tablespoons of gluten-free flour over the blueberries and mix until they are coated. Fold the coated blueberries into the batter. Pour batter into prepared cake pans. Bake for 35-40 minutes or until just baked through – the cake should spring back a bit to the touch. Allow cakes to cool in pans for 10 minutes before removing from pans. Continue to cool completely on cooling rack. Frost cakes with Whipped Coconut Cream Frosting.

Whipped Coconut Cream Frosting

2 cans full-fat coconut milk (I like to use Thai Kitchen brand)

1 cup organic powdered sugar

1/2 teaspoon vanilla extract

Chill the cans of coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. The next day, chill a large mixing bowl 10 minutes before whipping. Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

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