Gluten-Free Lemon Cake with Lemon Frosting

• Gluten free

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/3 cup Coconut milk

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 2 tsp Baking powder
  • 2/3 cup Coconut flour
  • 4 tsp Lemon extract
  • 1 cup Palm shortening
  • 1/4 tsp Sea salt
  • 1 Pinch Sea salt
  • 1/3 cup Sweetener* or powdered xylitol, powdered homemade
  • 2/3 cup Sweetener* or xylitol, homemade

• Oils & Vinegars

  • 7/8 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Almond

Found on mamashire.com

Ingredients

• ¾ cup coconut oil, melted
• ⅔ cup homemade sweetener* or xylitol
• ½ cup almond, cashew, or coconut milk
• 4 eggs
• 2 teaspoons lemon extract
• 1½ cup blanched almond flour
• ½ cup coconut flour
• 2 teaspoon baking powder
• ¼ teaspoon sea salt
• 1 cup palm shortening
• ⅓ cup coconut milk
• ⅓ cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
• 4 teaspoons coconut flour
• Pinch of sea salt
• 2 teaspoons lemon extract
• 2 tablespoons coconut oil, melted

Directions

• Preheat oven to 350°. Line two 8 or 9 round cake pans with parchment paper or spray a 9 x 13 cake pan with coconut cooking spray.
• In a large bowl, mix together melted coconut oil, sweetener, almond milk, eggs, and lemon extract.
• In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
• Add the flour mixture to the egg mixture and beat until smooth.
• Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
• Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.
• Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
• Add in the coconut oil and mix until well blended.
• Fill and frost round cake layers.