Luscious Lemon Cake (grain free, dairy free, refined sugar free)
Ingredients
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Cake Ingredients
- 1 1/2 cups cooked navy beans (soaked 24 hours, drained, rinsed, cooked until soft)
- 3 eggs
- 1/2 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)
- 1/4 cup melted ghee (or butter)
- 1 1/2 cups blanched almond flour (I use Honeyville)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
LEMON FILLING
- 1 cup raw cashews (soaked 3-6 hours)
- 3 tablespoons honey
- 3–4 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon flavoring (I favor Simply Organic brand)
- 1 teaspoon grated lemon rind, plus more for garnish
Instructions
Lemon Filling: (make ahead)
- Drain pre-soaked cashews. Add all ingredients (cashews through lemon rind) to blender and blend on high until very smooth. Scrape down sides and blend again.
- Place in covered container and refrigerate at least one hour.
For Cake:
- Preheat oven to 350F.
- Grease 8 or 9 inch round cake pan. Line the bottom with parchment paper.
- In blender or food processor, add all wet ingredients (navy beans through ghee). Blend or process until very smooth.
- In large mixing bowl, whisk dry ingredients.
- Pour wet ingredients into dry. Mix well with a wooden spoon.
- Pour batter into prepared baking pan. Bake for 20-25 minutes.
Assembly:
- Allow cake to cool in pan 20 minutes. Turn out onto cooling rack and allow to cool completely.
- Once cake has cooled, transfer to serving dish. Spread lemon icing on top. If desired, garnish with grated lemon zest.
- Store cake in refrigerator. Enjoy!
