The following scenario is getting pretty common at our house: we’ve invited friends or family over for dinner and I’ve promised to be in charge of dessert and appetizers while my husband takes care of the main course. People are starting to arrive and I’ve probably set the table by now, my man has taken care of my appetizers and starts prepping the main course, and as the doorbell rings I’m probably standing at our kitchen window still taking photos of the dessert. Or I might still be in the shower / putting my clothes on / at the store buying food. You see, being an optimistic by heart has this side effect that I
sometimes a lot of times end up thinking I can manage 1043 things in a very short amount of time. My success rate is not that great, really. Whoops.
But this time I had a good reason for my very late, very quick photo session: this very divine lemon cake. I got an urge to make something super fresh with a lot of lemons last weekend and ended up creating this thing that’s somewhere between a cake and a pie. It’s partially raw, as the filling is typical for raw cakes and made from cashew nuts, coconut milk, and a lot of lemon, but instead of going the raw route with the crust, I made a crumbly crust and baked it in the oven before adding the filling. And I think that combo of the baked crust and the fresh filling makes this a bit special and very yummy. So it was a good thing I climbed on that window still to take these photos (not so easy with this huge belly I’ve got!).
A few words about the filling: usually raw cakes have a lot of coconut oil and / or cacao butter, but I didn’t feel like adding a lot of oil so I ended up using only one tablespoon of coconut oil and let the cake set in the fridge overnight. And thanks to this, the filling turned out to have a very yummy texture with a slightly sour, but super fresh taste to it. And it held together really well even without all the oil! *Patting myself on the back*
I hope you guys enjoy the cake and wish you all a lovely Easter! May it be filled with good vibes and cozy times :)
A Simply Divine Lemon Cake (GF + V)
notes: I think the filling needs a lot of lemon and only a tiny bit of sweetness to make it really fresh, but if you’d like to make it more sweet, feel free to add some more honey / maple syrup.
20 cm / 8-inch springform cake pan
3/4 cup almond flour
1/2 cup white rice flour
2 tbsp gluten-free oat flour
1/4 tsp vanilla powder
a pinch of salt
1/3 cup coconut oil
3 tbsp honey or maple syrup
1 2/3 cup cashew nuts
1/2 cup full fat coconut milk
2/3 cup lemon juice (you’ll need 2 to 3 lemons)
2 tbsp organic lemon zest, grated
2 tbsp honey or maple syrup
1 tbsp coconut oil
1/2 tsp vanilla powder
fresh blueberries, for decorating
1. Add cashew nuts to a large bowl, add plenty of water, and soak for at least 4 hours, or overnight.
2. Preheat the oven to 180 C / 350 F degrees. Mix the flour, vanilla powder and salt in a large bowl. Melt the coconut oil and honey in a small pan on low heat. Add the oil mixture to the dry ingredients and mix until a crumbled dough forms.
2. Cover the bottom of the cake pan with baking paper and spread some coconut oil to the sides. Press the dough to the bottom and to the edges of the pan and dock the bottom with a fork. Bake for about 15 to 18 minutes until the crust has a beautiful golden-brown color. Allow to cool properly. Prepare the filling in the meantime.
3. Drain and rinse the cashew nuts and transfer them to a blender. Add the coconut milk, lemon juice, lemon zest, honey or maple syrup, coconut oil, and vanilla powder. Blend until completely smooth. Taste, and add more sweetness or lemon if needed.
4. Once the crust has cooled, pour the filling on top and spread evenly. Place to the fridge to set for at least 4 to 6 hours or overnight. Decorate the cake for example with fresh blueberries, serve, and enjoy!