Summer Lemon Curd Cream Cake with Berries (Paleo, GF, Oil-Free, Refined Sugar Free)
Author: 
Serves: 16
 
Adapted from Paleonewbie
Ingredients
  • 3 cups Almond Flour (see notes below)
  • ½ cup coconut flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 4 lemons (juice + zest)
  • ⅔ cup honey
  • 6 eggs
  • ⅔ cup non-dairy milk
  • Filling:
  • 1 Batch Lemon Curd (our recipe here or store- brought)
  • 3 Cans of Thai Kitchen Full Fat Coconut Milk (Won't work for any other brands)
  • Strawberries, Blackberries (or fruit of choice)
Instructions
  1. Preheat oven 350F.
  2. Mix together all the dry ingredients.
  3. In a separate bowl mix together the wet ingredients. Fold in the dry ingredients.
  4. Line a 9" cake pan and pour the batter in.
  5. Bake for 40-45 minutes. (Check after 30 minutes and cover with foil if the top is too brown).
  6. Allow it cool completely.
  7. Cut the cake in half. Layer half the lemon curd, and coconut cream. Place the other half of the cake on top. Spread the rest of the lemon curd and coconut cream. Decorate with fruit.
  8. Coconut Cream:
  9. Scoop out the solid coconut cream into a bowl. Store the rest of the coconut liquid for curries or cooking.
  10. Whisk till smooth and creamy.
Notes
*I have tried this with 1 cup of oats + 2 cups of almond meal with success. You will need to blend the oats till fine flour before using it!
Nutrition Information
Calories: 244 Fat: 13.4g Saturated fat: 2.3g Carbohydrates: 29.8g Sugar: 22.2g Sodium: 302mg Fiber: 4.9g Protein: 7.9g Cholesterol: 123mg
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/06/09/summer-lemon-curd-cream-cake-with-berries-paleo-gf-oil-free-refined-sugar-free/