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Spiced Lemon Cake with Wild Blueberry Frosting

Ingredients

For the Cake

For the Frosting

Instructions

For the Cake

  1. Preheat the oven to 350 F and grease a 7-inch cake pan.
  2. Sift together the almond flour, tapioca flour, baking soda, salt, ground turmeric, ginger, cardamom, cinnamon, and cloves. Keep aside.
  3. In another bowl combine the applesauce, maple syrup, lemon zest, and juice. Whisk it well.
  4. Gradually add the sifted almond flour mix and gently fold it in.
  5. Pour the batter into the prepared cake pan and bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
  6. Let it cool completely before frosting.

For the Frosting

  1. While the spiced lemon cake cools, place a glass or metal bowl in the freezer.
  2. In a blender or food processor, place the wild blueberries, lemon juice and, maple syrup, and blend them into a puree.
  3. Add the chilled coconut cream, tapioca flour in the chilled glass or metal bowl.
  4. Beat it on high for 45 seconds to a minute, or until the frosting is fluffy.
  5. Fold in the blueberry mix.

Notes

  • Use coconut cream and not coconut milk in the frosting. Make sure the coconut cream and the bowl used for the frosting are both chilled. Do not freeze the coconut cream. Leave it in the fridge for 4 hours to overnight.
  • The tapioca flour acts as a stabilizer for the coconut cream. In a cool room, this frosting can last up to 4 hours without melting. But do not add more than recommended. It will make the frosting taste gritty.
  • Store the leftovers in the refrigerator.
  • Frost the cake just before serving.

Recipe by Reclaimers of Health at https://www.reclaimersofhealth.com/spiced-lemon-cake-wild-blueberry-frosting/