Strawberry Lemon Cake (Gluten-free, Paleo)
This strawberry lemon cake is bursting with fresh, summery flavors while being ultra moist and absolutely delicious! With bright citrus lemon cake is layered and topped with juicy strawberry frosting this cake is ideal for summer gatherings, brunches, or as a wholesome treat any time of the year! It’s made without grains, gluten, refined sugars, or dairy!
Ingredients
Lemon cake
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 2 eggs, room temp
- 1/4 cup melted coconut oil or avocado oil
- 1/2 cup honey or maple syrup
- 1/4 cup fresh-squeezed lemon juice
- 2 tbsp lemon zest (or zest from 1 lemon)
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Strawberry Frosting (or use your favorite strawberry frosting recipe!)
- 1/2 cup Chosen Foods Avocado Shortening *Or palm shortening
- 1/2 cup canned coconut cream (Not coconut milk. Be sure to get canned coconut cream!)
- cup honey or maple syrup
- 1 bag freeze-dried strawberries
- 1 tbsp tapioca flour
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Grease two 7" cake pans with spray oil or line with parchment paper. Alternatively, you can use a 9x9 cake pan and make a single layer cake.
- In a large bowl, combine the eggs, oil, sugar, lemon juice and zest, and vanilla. Whisk well. Add the almond flour, baking soda, and salt. Mix until just combined and no lumps remain.
- Divide the batter amongst the two cake pans (or pour all of it into a larger cake pan for a single layer cake). Bake for 25-28 minutes until golden on top and a toothpick inserted comes out clean.
- Let the cakes cool COMPLETELY before removing from the pans.
- To make the frosting, add the freeze dried strawberries to a blender and blend until a fine powder forms.
- In the bowl of you stand mixer (or in a large bowl using a hand mixer) add the avocado shortening, coconut cream, and vanilla. Using the whwisk attachment, whip until combined, about a minute or two. Then add in the strawberry powder and tapioca flour.
- Keep whipping for a few minutes until a light, fluffy frosting has formed. Place the frosting in the fridge until the cakes are cooled/ready to frost.
- If making a layer cake, place on layer of cake on a serving plate. Add a layer of frosting, then place the other cake layer over top. Use the remaining frosting to frost the top and sides of the cake. Garnish as desired!
- If making one layer cake, simply add all the frosting over top. Enjoy!
Video
Notes
Avocado oil shortening - I love using this brand because the ingredients are great and it's made with avocado oil rather than palm oil. However, palm oil shortening will also work.