I gave myself a little challenge. I just love challenges. I wanted to make a dessert and incorporate an essential oil into the recipe. I decided to use lemon, which is a personal favorite. In cooking with essential oils, it can be a little tricky. Sometimes, the final product can taste a little “artificial” with essential oils – it’s like the difference between a fresh squeeze of lemon and biting into a lemon head. Cringe! I have found success with using the real product – in this recipe, I used real lemon juice, in addition to using a bit of lemon essential oil. The result is a light, refreshing lemon cake that is quite addicting. The blackberry glaze adds just the right amount of sweetness to balance the slight tartness from the cake. The combination is a winner…how do I know? My 6-year old gave this cake 10 thumbs up. Now that, my friends, is pure culinary success!
Lemon Bundt 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 unsweetened coconut milk
1/4 cup fresh lemon juice
1 3/4 cups coconut palm sugar
1/2 cup unsweetened applesauce
1/2 cup grape seed 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
1 1/2 cups fresh blackberries
2 cups organic powdered sugar
1-2 tablespoons unsweetened coconut milk
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Prepare bundt cake pan by spraying with cooking spray. In large mixing bowl, sift together flour, baking powder, baking soda and salt. In separate bowl, mix together coconut milk and lemon juice, until curdled. Add sugar, applesauce, oil, lemon zest, vanilla and lemon extract. Pour over flour mixture and stir to combine.
Pour batter into prepared bundt cake pan. Bake for 43-45 minutes or until toothpick inserted in cake comes out clean. Allow to cool in pan for 10 minutes before removing from pan. Continue to cool on cooling rack.
To make blackberry glaze, start by smashing 1/2 cup blackberries through fine-mesh sieve to make blackberry puree. Add powdered sugar to blackberry puree. Pour in 1 tablespoon coconut milk and vanilla extract. Add an additional tablespoon coconut milk, if needed. Stir until smooth. Pour over cooled cake. Garnish with remaining 1 cup fresh blackberries. Slice and serve.