Have you recovered from the holiday weekend? Nothing like the Monday after a long weekend - hellooo caffeine. Definitely been dragging today. We had a fun weekend and a big barbecue to ring in the 4th with a bunch of our neighbors and friends. I wanted to make a paleo dessert for the festivities, something that looked delicious and patriotic as well!
I am a big fan of the trifle - a layered cake and pudding dessert in a glass dish to show off all the layers. The great thing about it is you don't have to worry if your cake doesn't look perfect out of the oven, as you cut it into cubes for the trifle. I make a dark chocolate version around the holidays, and decided to lighten it up a bit for summer. I was thinking red, white and blue - strawberries, blue berries and coconut cream layered with the lemon cake. I marinated the berries in extra lemon juice and a little bit of sugar, and alternated layers of cake and berries with coconut cream. If you haven't tried coconut whipped cream, do it! All you need a can of good quality full-fat coconut milk and place it in the fridge overnight to separate the cream. FYI - I had trouble with the Whole Foods brand organic coconut milk separating. Some say Thai Kitchen works, or Native Forest. There are a million and one tutorials out there on how to make coconut whipped cream, but I always default back to Angela's tutorial on Oh She Glows.
My patriotic berries! It is my favorite time of year when you can find berries galore on sale at the market. I keep stocking up because we can't get enough. And I think back fondly to this time of year in the dead of winter when a container of strawberries costs $7, ha!
In other news, I love lemons lately. Nothing more refreshing then fresh lemon juice and lemon zest, and how lovely it makes the kitchen smell.
The lemon cake is delicious on its own as well. It is light and refreshing. Would be perfect paired with coffee or tea for a summer brunch. Or maybe that is my way to justify eating lemon cake for breakfast over the last week...either way!
Whether you enjoy this paleo lemon cake on its own or decked out as a trifle, I hope you love it as much as we did this weekend!
Paleo Lemon Cake with Marinated Berries + Cream
Prep time: 20 minutes
Bake time: 35 minutes
- 1.5 cups almond flour
- 4 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of two lemons
- 3 large eggs
- 2-3 lemons squeezed, about 1/3 cup lemon juice
- 2 teaspoons vanilla extract
- 1/3 cup full fat coconut milk
- 1/3 cup raw honey
- 2 tablespoons coconut oil, melted
- Assorted berries, rinsed and sliced
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon raw sugar
Coconut Whipped Cream: check out this tutorial
- Preheat oven to 350 degrees.
- Lightly grease a bread pan or 8x8 glass baking pan
- In a large bowl, combine all the dry ingredients (don't forget the lemon zest!)
- In a small bowl, whisk the eggs. Then add the other wet ingredients, whisking after each addition
- Add the wet ingredients to the dry ingredients in the large bowl. Whisk to combine, just until light and frothy.
- Let the batter sit for a minute or two.
- Pour batter into pan.
- Bake for 30 - 35 minutes, watching carefully toward the end. Top should be golden and toothpick should come out clean.
- Let cool completely before slicing. Enjoy as is, or make into a triffle with marinated berries and cream.
- To make marinated berries: in a glass bowl or jar with lid, add berries with lemon juice and sugar. Shake well to combine. Refrigerate for 2+ hours.
- To make the trifle: slice lemon cake into cubes or slices, line the bottom of the glass trifle dish or large glass bowl. Add a layer of berries, followed by cream. Add one more cake layer and add a final layer of berries and cream on top. Store covered in the fridge until ready to serve. Enjoy!
Here's our little firecraker, sitting still just long enough for me to snap this picture. I had plans to wear that cute flag scarf, but Reese claimed it as her own immediately and hung onto it all night long. She is such a patriot:) Hope you all had a great weekend!