Lemon Cake

  Lemon Cake

Course: Dessert

Cuisine: American

Servings: 16

Author: Modern Honey - www.modernhoney.com

Ingredients

• 1/2 cup applesauce
• 1/2 cup melted coconut oil
• 3 flax seed eggs
• 1 1/3 cup almond milk
• 1 Tablespoon fresh Lemon Juice (mix into milk)
• 2 lemons zested
• 15 Madjoool dates or 20- 30 smaller dates
• 1 Cup oat flour
• 1/2 Cup white flour
• 1/2 Cup sorgum four
• 2 teaspoon Baking Powder
• 1 teaspoon Baking Soda

Instructions

1. Preheat oven to 325 degrees. 

2. If making your oat flour, put the oats into the food processor, and run until you have a flour consistency.

3. Add your flax seed and water into a bowl.  Let sit for 5-10 minutes for it to thicken up.

4. Add milk and lemon juice in a cup.  Let sit for 5-10 minutes.

5. In a large bowl, add the flours, lemon zest, baking powder, and baking soda. 

6. In the food processor add dates and pulse several times to dice them up.

7. Add the applesauce to the food processor and blend until dates are broken into very small pieces.  

8. Add coconut oil, flax, and lemon juice. blend well.  Pour into dry ingredients.

9. Pour the milk into the mixing bowl.  Hand mix everything together.

10. I use a 9x13 pan, and it cooks 30 minutes.  Different pans and cooking times from the original recipe follow.  The lemon curd recipe follows.  It adds a nice dimension and flavor to the cake.  However, I rarely make it.  I enjoy the cake just as it is.

11. Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make Lemon curd for layering and frosting:

From:  Whole Food Bellies Blog.

1. 3 eggs

2. 1/4 Cup honey

3. zest of 1 lemon

4. 1/2 Cup lemon juice

5. 6 Tablespoons coconut oil, melted

Instructions

• Whisk together the eggs, honey and lemon zest until light colored
• Add in the lemon juice and coconut oil, and whisk to combine
• Cook the curd over a med-low heat. Whisk continuously until it thickens and there are small bubbles on the surface. This took me about 20 minutes
• Once the curd has reached the desired level of thickness, pour it through a strainer placed on top of a large bowl. It should be thick enough that you have to push it through the strainer with a spatula
• Pop the strained curd into the fridge and allow to cool
• Keep stored in the fridge for about a week. 

To assemble cake:

1. Remove cakes from pan. Spread curd on top of one cooled cake layer. Place other cooled cake layer on top and spread curd on top. Garnish with fresh raspberries and lemon slices.