Luscious Lemon Torte (grain free, dairy free, refined sugar free)
  • 1½ cups cooked navy beans (soaked 24 hours, drained, rinsed, cooked until soft)
  • 3 eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract (gluten free)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon flavoring (I love Simply Organic brand)
  • ¼ cup melted ghee (or butter)
  • 1½ cups blanched almond flour (I use Honeyville)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup raw cashews (soaked 3-6 hours)
  • 3 tablespoons honey
  • 3-4 tablespoons water
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon flavoring (I favor Simply Organic brand)
  • 1 teaspoon grated lemon rind, plus more for garnish
  1. Lemon Filling: (make ahead)
  2. Drain cashews. Add all ingredients (cashews through lemon rind) to blender and blend on high until very smooth. Scrape down sides and blend again.
  3. Place in covered container and refrigerate at least one hour.
  4. For Cake:
  5. Preheat oven to 350F.
  6. Grease 8 or 9 inch round cake pan. If not using my favorite pan, line the bottom with parchment paper.
  7. In blender or food processor, add all wet ingredients (navy beans through ghee). Blend or process until very smooth.
  8. In large mixing bowl, whisk dry ingredients.
  9. Pour wet ingredients into dry. Mix well with a wooden spoon.
  10. Pour batter into prepared baking pan. Bake for 20-25 minutes.
  11. Assembly:
  12. Allow cake to cool in pan 20 minutes. Turn out onto cooling rack and allow to cool completely.
  13. Once cake has cooled, transfer to serving dish. Spread lemon filling on top. If desired, garnish with grated lemon zest.
  14. Store cake in refrigerator. Enjoy!
Recipe by my BIG FAT grain free life at