Moist and delicious gluten-free lemon cake is layered with coconut whipped cream and fresh berries. The perfect dessert to welcome spring!

Lemon Layer Cake with Fresh Berries

Cook time: 30 mins

Total time: 30 mins

Serves: 8-inch cake

Ingredients

Lemon-Berry Cake

• 2 cups gluten-free flour


• 1 cup Super Fine Blanched Almond Flour* (see notes below for substitution)


• 1 tablespoon baking powder


• ½ teaspoon salt


• ½ cup softened butter (can use dairy-free)


• 3 large eggs


• 3 tablespoons oil of choice (like vegetable oil or melted coconut oil)


• 1 cup honey or maple syrup (or combo of both)


• ⅔ cup almond milk or other milk of choice


• 1 teaspoon vanilla extract


• zest of 2-3 large lemons, to taste


• Lemon Whipped Cream


• 3-4 cups mixed berries (some sliced and halved for in between layers)
  
  edible flowers, optional

Lemon Whipped Cream :

• 16 oz. regular or dairy-free cream cheese or mascarpone


• 1–2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)


• 3-5 tablespoons honey or other sweetener of choice (more or less to taste)
  
  juice and zest from 1 lemon (more or less to taste)

Instructions

Cake:

• This cake makes two 8-inch or three 6-inch cakes. To make a 3 layer 8-inch cake, use 1½ cake recipe.
  
  Preheat oven to 325F. Grease cake pans and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.


• Combine flours, baking powder, and salt in a large mixing bowl. Add softened butter, eggs, coconut oil and sweetener. Begin beating together with the flour mixture. Slowly mix in the milk, vanilla extract, and lemon zest.


• Scrape the bottom of the bowl to make sure all the flower is evenly incorporated.


• Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until cake is golden brown, center is set, and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary upon pan and thickness of batter.


• Remove from the oven and let cool for a bit, then run a knife along the edge of the cake (if sticking to the pan) and invert cakes onto a wire rack to cool completely.

Whipped Cream:

• In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.


• If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.

Putting it together:

Place one of the fully cooled cakes onto your cake plate. Top with ⅓ or ½ of the whipped cream (depending on how many cake you have) and about 1 cup of sliced berries.

Top with another cake layer and repeat the process.

At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).

Serve right away and store leftovers in an airtight container in the fridge.

*If you need to substitute almond flour, use the cake in this recipe. Just add the lemon zest from this recipe to keep the lemon flavor.

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