Berrylicious Bliss: Raspberry Lemon Cake, a Sweet Sensation
Gluten-Free, Dairy-Free, Serves 12
For the Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup agave nectar
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup unsweetened applesauce
- 1/3 cup almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Raspberry Layer:
- 2 cups fresh raspberries
- 1 tablespoon agave nectar
For the Custard Topping:
- 1 can (13.5 oz) full-fat coconut milk, chilled
- 1/4 cup agave nectar
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper. In a large mixing bowl, combine the almond flour, coconut flour, lemon zest, lemon juice, maple syrup (or agave), unsweetened applesauce, almond milk, baking powder, baking soda, and salt. Mix until well combined. In a separate bowl, lightly mash the raspberries with a fork and mix them with 1 tablespoon of maple syrup or agave. Spread the cake batter evenly into the prepared baking dish. Top the batter with the mashed raspberry mixture, distributing it evenly over the cake batter.
Place the cake in the preheated oven and bake for about 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. While the cake is baking, prepare the custard topping. Open the chilled coconut milk can and scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid (save it for another use). Add maple syrup (or agave), lemon zest, and vanilla extract to the coconut cream. Using a hand mixer or whisk, beat until smooth and creamy. Once the cake is baked and cooled, spread the prepared coconut custard evenly over the top of the cake.
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