This Paleo Lemon Layer Cake is deliciously moist with a bold kick of lemon flavour. The two layers of cake have a sweet strawberry filling and are all covered in an ombre pink icing which is make from coconut whip. This cake is Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
As someone who thoroughly dislikes baking, especially grain free baking, I can confidently say that this is one of my proudest creations to date.
I mean come on, it’s a grain and dairy free moist flavourful cake with filling and ombré icing…. I’m patting myself on the back as I type this.
I have been wanting to create a recipe that could be deemed birthday cake worthy for awhile now.
I started by using the base of my lemon cupcake recipe for the two layers of cake.
I love how moist and flavourful the Paleo Lemon Cake is. You can adjust the lemon flavouring to make it more or less zesty depending on your taste.
For the fruit filling I used a combination of stewed and fresh strawberries, but they can easily be swapped for stewed blueberries, cherries, raspberries or blackberries. Alternatively a jam or compote would also work well.
The key to ensuring that the icing goes on smoothly, is to keep the cake cool by refrigerating it once everything is stacked together.
The coconut cream must be cold before you start making the icing. From there just add in small amounts of berries until you reach the desired colours to create an ombre effect. I recommend storing the icing in the fridge to make the icing process if easy as possible.
Although the icing takes a bit of effort to do, and may require breaks of 20-30 minutes of refrigeration in between, the end result is more then worth the effort, I promise. Not only does this cake look beautiful, it tastes delicious too.
Here are a few other sweet treats you will enjoy:
- Lemon Cupcakes with Strawberry Icing
- Coconut & Lime Cupcakes
- Orange, Pistachio & Almond Cake
- Pecan & Caramel Shortbread Bars
- Lemon Cheesecake with Blueberry Sauce
- Salted Caramel Cheesecake Cups
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon Layer Cake with Ombre Icing
Ingredients
Cake
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1 tsp baking soda
- 8 eggs*
- 2 tsp vanilla extract
- 1/3 cup lemon juice
- 1/4 cup lemon zest
- 1/2 cup melted butter or coconut oil
- 1/2 cup honey or other sweetener
Strawberry Filling
- 2 cups chopped strawberries
- 1 tbsp honey or other sweetener
Ombre icing
- 2 large cans coconut cream which have been refrigerated overnight
- 2 tbsp honey or other sweetener
- 1/3 cup raspberries
Instructions
To make the layers
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease 2 spring form pans (7inch in size)
- In a mixing bowl combine the flours and baking soda. Add in the eggs, vanilla, lemon juice and zest, butter (or coconut oil) and honey and stir well.
- Pour half of the batter into each of the pans and bake in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean. If they begin to brown too quickly on top, cover the pans with tin foil while they bake.
- Once the cakes are down, place them in the fridge to cool.
To make the strawberry filling
- Place the chopped strawberries and honey in a pan on medium heat and cook down for approximately 8 to 10 minutes until the strawberries become tender and slightly stewed.
- Using a spoon remove any excess liquid from the strawberries and transfer to a bowl.
To make the icing
- Place the coconut whip in a large bowl along with the honey. Start by adding in a splash of the strawberry juice and stir through until the cream becomes light pink in colour. Place 1/3 cup of the light pink cream in a bowl and put in the fridge.
- Transfer the remaining cream to a blender and add in a handful of raspberries and blend, the cream should become more vibrant in colour. Remove 1/3 cup of the brighter cream and place it in a bowl in the fridge.
- Finally add more of the raspberries and continue to blend until very bright in colour. Transfer that cream to the fridge.
To assemble the cake
- All of the components of the cake must be cold before you begin assembling.
- Start by spreading the strawberry puree over the top of one of the cakes, make sure that it is evenly covered all the way out to the edges. If desired you can also lay thin slices of fresh strawberry on top. Place the second cake on top of the strawberry topped layer.
- To ice the cake, start by spreading a layer of the darkest icing approximately 1 inch high around the bottom of the cake. If the icing starts to become runny you may need to transfer it to the fridge to harden up. Repeat by spreading the next darkest high 1 inch high around the middle of the cake and finish by spreading the lightest colour all over the top of the cake.
- Place the cake in the fridge for about 30 mintues so that the icing is firm. Once the icing has slightly hardened, run a spatula around the cake to blend the colours slightly. Top the cake with slices of strawberry and raspberry.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Do you really mean a 1/4 cup of lemon zest?
This looks really good! I will have to try making this for my Birthday. Thank you for the recipe
Kimberly
Hi
How did you make the frosting thick? Mine came out so runny:(
I know the SCD sweeteners are honey or saccharin , so my question is theoretical and ONLY if one does NOT have a serious intestinal disease like Chron’s, but instead a milder case of irritable bowel syndrome.
Erythritol and other alcohol related sweeteners are illegal, but if one wants to use one of these 2 natural sweeteners:
stevia: a leaf, that in it’s pure form is too expensive but in a good price range has 3g per tsp of erythritol.
monk fruit: a fruit but also has 4g per tsp of erythritol.
Buying erythritol itself to use as an artificial sweetener has 4g per tsp of erythritol.
The equivalent to 1 Tbsp sugar of the above is:
1. stevia: 1/4 – 1/8 tsp
2. monk fruit: 1 Tbsp
3. erythritol: 1 Tbsp
So, the quantity of erythritol in stevia one would use in a recipie is much less than if one uses monk fruit or straight erythritol.
Question:
If stevia is a natural leaf and the quantity of erythritol is so small, why couldn’t one use stevia (plus a bulk filler like bananna, pumpkin, etc) in conjunction with honey in a recepie?