Lemon Layer Cake with Fresh Berries

Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and mixed berries. The perfect dessert to welcome spring!

Ingredients
Lemon-Berry Cake

• 2 cups gluten-free flour (I use Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
• 1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup softened butter (can use dairy-free)
• 3 large eggs
• 2 tablespoons coconut oil
• 1 cup honey or maple syrup (or combo of both)
• ⅔ cup almond milk or other milk of choice
• 1 teaspoon vanilla extract
• zest of 2-3 large lemons, to taste
• Lemon Whipped Cream (recipe below)
• 3-4 cups mixed berries (some sliced and halved for in between layers)
• edible flowers, optional

Lemon Whipped Cream :

• 16 oz. regular or dairy-free cream cheese or mascarpone
• 1–2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
• 3-5 tablespoons honey or other sweetener of choice (more or less to taste)
• juice and zest from 1 lemon (more or less to taste)

Instructions
Cake:

1. This cake is made as 8 inch or 3 inch cookies. To make a 3 inch 3 inch cake, use one and a half cake recipes.
2. Preheat the oven to 325F. Pour the cake pans and cover the bottom with a circle of pashmant paper (cut to fit the bottom.) Set aside.
3. Mix flour, baking powder and salt in a large mixing bowl. Add diluted butter, eggs, coconut oil and sweeteners. Start beating with a delicate mix. Mix the milk slowly with the vanilla extract and lemon flavor. Scrape the bottom of the pot to make sure all the flowers are well compacted.
4. Distribute the pastry dough evenly into the molds and place them on the central grid of the preheated oven. Bake for 25 to 35 minutes or until the cake is cooked, place the medium and insert the toothpick near the center with wet crumbs. Bread time will vary according to mold and dough thickness.
5. Remove it from the oven and let it cool slightly, then slide the knife over the edge of the cake (if it holds the tray) and turn the cake on the shelf to cool completely.
6. whipped cream:
7. In a large bowl, start beating the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice / flavor and continue to whisk until thin. Add the cold and crucified coconut cream and whisk on high heat until tender and thin, a few more minutes. Try and adjust the flavor of sweetening or lemon. Keep the refrigerator ready for use.
8. If you use regular cream, mix the cream separately until it is thin (about 3 to 4 minutes) and then put in a creamy cheese mixture.

Putting it together:

1. Place one of the fully chilled buns on the pie dish. Toss with ⅓ or من of creamy sauteed (depending on the amount of cake that you have) and about 1 cup of mulberry slices.
2. Cover with another layer of cake and repeat the process.
3. In the end, cover the cake with the remaining whipped cream and a pile of half-full berries. Garnish with edible flowers and a light layer of powdered sugar (optional).
4. Serve immediately and store the remains in a sealed container in the refrigerator.
5. * If you need to replace the almond flour, use the cake in this recipe. Just add lemon flavor of this recipe to keep the lemon flavor

Author: Joscelyn Abreu
Original recipe: Wifemamafoodie
Sorry to make you click a link for the recipe, but know I’m grateful for you.

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